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
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.