Everyone needs a good Caesar salad recipe. Here is mine! This was inspired by the best salad I have had from one of my top 5 favorite restaurants in NYC, Il Buco. I love Kale, and remember it holds well so don’t be scared to use lots of dressing. Kale really makes this recipe special, but if you cannot find it then romaine will work- ts
⅓ cup grated Pecorino Romano, plus additional cheese for serving
½ cup mayonnaise
¼ cup water
1½ teaspoons red wine vinegar
Few squeezes lemon juice
1 garlic clove
2 anchovy filets finely chopped
¼ teaspoon Worcestershire sauce
¼ teaspoon Tabasco (more for spice)
white and black pepper
sea salt, if needed
- Remove and discard the tough stems from the kale. Gather the kale leaves together. Stack up several of the kale leaves at a time and roll them up like a cigar. Cut leaves into slices as thin or as chunky as you like. I like larger pieces.
- Combine ¼ cup of the Pecorino with the remaining ingredients (except the black pepper) in a blender and puree until the dressing is smooth. I do not like using a blender because it is too messy. I finely chop everything to where I can just whisk in a bowl by hand. Your choice!
- Taste and add salt if necessary; the cheese, mayonnaise, Worcestershire and anchovies are all salty, so you may not need any additional salt. Add the ¼ cup of water to thin the dressing; add more water as needed.
- Toss the kale with the dressing in a large bowl. Transfer to serving plates or a serving platter and finish with slices of Pecorino and a few turns of black pepper. Feel free to add homemade croutons.