In the summer months, there is an abundance of kale harvested at local farms, which can be made into a quick and healthy salad. I like to create a homemade Caesar salad dressing to toss the kale with, and I will top with freshly made croutons if I have some day-old bread laying around. The secret ingredient to this dish is the addition of applewood smoked dolce seaweed flakes from a brand called Vitamin Sea. The seaweed adds even more nutrition to this dish and gives it a nice smoky flavor as if you used bacon, but the salad is still vegetarian. If you buy authentic Parmigiano Reggiano this dish will taste amazing. I am using a cheese aged 24 months. Look for the PDO label on the cheese package or check the rind for the official stamp branded on the outer core.
1 Bunch Fresh Kale
6 stems Romaine Hearts
For the Caesar Dressing
I like to make authentic Caesar salad, which usually had a dressing that includes raw egg and whole anchovy fillets. Not everyone is excited about these ingredients, so for this salad, I am making a version that is still very good, but uses mayonnaise instead of raw egg.
2 Garlic Cloves minced
1t Anchovy Paste
2T Fresh Squeezed Lemon Juice (about 1 lemon)
1t Dijon Mustard
1t Worcestershire Sauce
1 cup mayonnaise ( I prefer Hellman’s)
¼ t salt (May not need if using real cheese, it is already very salty)
¼ t Fresh Ground Pepper
Optional: 1/4 cup freshly grated Parmigiano Reggiano – don’t forget the wrap is made of parmesan too.
Whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire. Add the rest of the ingredients, and mix until you have a smooth consistency. Wash and dry kale and romaine hearts, and place in a large bowl. Spoon dressing over the top and toss to coat. If you want to add croutons, crush them with a knife and add them to the salad.
Remove a Folios Parmesan Wrap from the wrapping, and place on cutting board or work surface. Spoon salad across the middle of the wrap, and roll tightly. Cut and serve.
I like to add a little chicken to the wrap too. I cut a few strips of boneless chicken breast and dice them into small pieces. I place them in a bowl filled with a little flour seasoned with salt and pepper and toss to coat. I cook the chicken in a frying pan filled with olive oil or bacon drippings and cook the chicken until it’s light brown. Place chicken on top of the Caesar salad and wrap.