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KALE CAESAR SALAD

The Pump Room's kale Caesar salad with Parmesan lemon. | Rich Hein~Sun-Times Media

The Pump Room's kale Caesar salad with Parmesan and lemon. | Rich Hein~Sun-Times Media

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MAKES 2 SERVINGS

Dressing:

Juice of 1 large fresh lemon

4 teaspoons red wine vinegar

1 clove garlic, germ removed

3 anchovies

1 1/2 teaspoons Dijon mustard

2 ounces pasteurized egg (see Note)

1

1/2 teaspoons salt

1/2 teaspoon finely ground black pepper or to taste

Dash ground chili flakes

Zest of 1 lemon, grated

3 tablespoons grapeseed oil

1 tablespoon extra-virgin olive oil

1/2 ounce grated Parmesan

Salad:

5

1/2 ounces kale, stemmed and cut crosswise in 1/8 -inch-wide ribbons

1/4 ounce mint leaves, cut in 1/8 -inch-wide ribbons

6 extremely thin slices serrano chili

Croutons

Make the dressing: In a blender, puree the anchovies, mustard, yolk and spices. With the machine running add the lemon zest, slowly pour in the oils, then add the cheese and blend until smooth.

Make the salad: Combine the kale and dressing and mix to coat well. Let sit 5 minutes then arrange on plates and top with croutons and 3 chili slices per salad.

From Chef Moosah Reaume, The Pump Room



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