KALE CAESAR DRESSING

FACT: The healthy fat in salad dressing helps your body get the good stuff out of all those veggies, says a new study in the journal Molecular Nutrition & Food Research. It showed that people absorb more of the heart-healthy carotenoids in fruit and vegetables when they toss their salads with dressings high in nutritious monounsaturated fats.
Whole foods have the ability to nourish, support and heal our bodie, the way nature intended them to. You’d be surprised at how many kitchen staples act as immune system builders, improve digestion, flu fighter, cancer preventers, increasing metabolism, and anti-aging warriors and at the same time adding flavor to our yummy foods.

What is so bad about store bought versions? Here are a few common ingredients and why you should avoid them...

SUGAR: imbalances blood sugar levels, depletes nutrients in the body and encourages weight gain.

POOR QUALITY OILS (canola oil, corn oil, sunflower oil, soy oil): these become problematic when added to products that undergo light, air, and pressure.

ARTIFICIAL FLAVORS: another word for chemicals and preservatives.

Make this salad first thing so it can settle and break down the lettuce a  bit in the fridge for at least 10-15 minutes before serving. If you don thane time or forget to do this, massage the kale with your hands to break it down.

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INGREDIENTS:

3 garlic cloves
6 olive oil-packed anchovy fillets
1 tablespoon lemon zest
1 large egg yolk
Salt
1/4 cup  fresh lemon juice, plus more to taste
1/2 cup cups extra-virgin olive oil
2 heads (about 1 pound) black kale, center stems removed and leaves torn into bite-size pieces
2/3 cup freshly grated Parmesan cheese

DIRECTION:
Place the garlic, anchovies and lemon zest in a mortar and pound with a pestle to make a thick paste. (Alternatively, pulse them together in a blender.)

Add the egg yolk, a pinch of salt and a few drops of the lemon juice and mix thoroughly. While stirring, (or with the blender motor running), add ½ cup of the olive oil, one drop at a time, to create a smooth emulsion.

Stir (or blend) in the remaining cup of olive oil in a slow stream. (The dressing will thicken.) Periodically add the remaining lemon juice.

When all the oil is incorporated, season the dressing to taste with additional salt and lemon juice. Add water as needed to thin the dressing to desired consistency.

Add the dressing to taste, reserving any extra for another use. Add the Parmesan, toss again and serve immediately.

Serves 6. 

Note:

• This recipe is even better the next day. I love adding a piece of fish or chicken for my lunch the next day!
• If you are vegetarian, or don't like anchovies (FYI- everyone says they don't like them until they try this salad, you can just eliminate them from the recipe. No need for substitutions.