{"id":33115,"date":"2015-09-23T20:38:57","date_gmt":"2015-09-24T00:38:57","guid":{"rendered":"http:\/\/wanderlust.com\/?p=33115"},"modified":"2015-10-13T11:52:19","modified_gmt":"2015-10-13T15:52:19","slug":"recipe-spicy-kale-caesar-with-anchovy-citrus-vinaigrette","status":"publish","type":"post","link":"https:\/\/wanderlust.com\/es\/journal\/recipe-spicy-kale-caesar-with-anchovy-citrus-vinaigrette\/","title":{"rendered":"Recipe: Spicy Kale Caesar with Anchovy-Citrus Vinaigrette"},"content":{"rendered":"

This recipe is part of a\u00a0new series,\u00a0From the Wanderlust Kitchen<\/a><\/strong>, celebrating real, good food. Receive a digital cookbook of this season’s recipes by\u00a0signing up here<\/a>.<\/em><\/p>\n

\u2022\u2022\u2022<\/p>\n

Sure, you’ve probably had a kale Caesar salad before. But you haven’t had this<\/em> kale Caesar. It has the namesake greens as a base, but adds in a whole lot more to keep it interesting.<\/p>\n

“We all know that kale is good for us,” says Wanderlust Hollywood<\/a> executive chef Seamus Mullen, “but it can get a little boring just eating kale. The zing of the chiles, the richness of the avocado, and bright, umami-rich vinaigrette with anchovies makes this a terrific modern-day Caesar salad.”<\/p>\n

And if you have any doubt about anchovies, be assured: using the fresh, high-quality fish Seamus does<\/a> in this recipe is nothing like the tin-can version from your hometown pizza joint. Give it a try, you may be surprised by just how much you like the flavor.<\/p>\n

Spicy Kale Caesar with Anchovy-Citrus Vinaigrette<\/h3>\n

Are you trying this recipe at home? Let us know with #WanderlustKitchen.<\/em><\/p>\n

INGREDIENTS<\/b><\/p>\n

2 packed cups, minced black kale
\n1\/4 avocado, diced into 1\/2\u201d pieces
\n1\/4 Serrano chile, thinly sliced on the bias
\n6 sun gold tomatoes, cut in half
\nDill
\nBasil
\nMint
\nParmesan, microplaned
\n1 oz Anchovy-citrus vinaigrette (recipe below)<\/p>\n

For the anchovy-citrus vinaigrette:<\/b><\/p>\n

2 anchovy filets
\n1\/2 clove garlic
\n1 tsp Dijon mustard
\n1 tsp honey
\n1\/3 cup white wine vinegar
\n2\/3 cup extra virgin olive oil
\nSalt and pepper to taste<\/p>\n

DIRECTIONS<\/strong><\/p>\n

For the salad: Combine all ingredients except Parmesan and vinaigrette. Season with salt and pepper, then toss with the vinaigrette and plate in an oval bowl. Finish with generous grating of Parmesan.<\/p>\n

For the vinaigrette: Combine all ingredients except extra virgin olive oil\u00a0in blender. Process until smooth then drizzle in olive oil.<\/p>\n

Makes 1 serving\u00a0<\/em><\/p>\n

Photo by Melissa Ryan<\/em><\/p>\n

\u2022\u2022\u2022<\/p>\n

Hungry for more from\u00a0the Wanderlust Kitchen?<\/h3>\n

Sign up for seasonal recipes, digital cookbooks, and inspiring interviews.\u00a0<\/em><\/p>\n\r\n