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 is 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

¼ Cup Vitamin Sea Dulse Smoked Seaweed flakes

Croutons 0ptional

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 Hellmans)

½ cup freshly grated Parmigiano Reggiano – get the real thing!  Look for the PDO label

¼ t salt (May not need if using real cheese, it is already very salty)

¼ t Fresh Ground Pepper

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 place in a large bowl.  Spoon dressing over the top and toss to coat.  Add approximately ¼ cup of Dulse smoked seaweed flakes and toss more.  Garnish with croutons.