This recipe comes from Chef Jason Assenmacher of Dine with Jason, who recently made this at our Westside Provisions District Farmers Market. It’s a good thing that kale is almost always in season here – it’s an incredibly versatile ingredient. And, when it gets too hot to want to cook anything, this recipe keeps it raw in the most savory of ways.

Yields 4 – 6 servings

Ingredients

• 1 bunch kale, washed, de-stemmed, dried and sliced as thinly as possible

Caesar Dressing

• Juice of 1 lemon
• 1 garlic clove, chopped
• 1 pinch Italian seasoning
• 1 hefty pinch Parmesan cheese
• a few dashes Worcestershire sauce
• 1/4 cup sherry vinegar
• 1 tablespoon Duke’s mayo
• Neutral oil (vegetable oil, grapeseed oil) to taste (enough to reach desired consistency
• a few dashes of hot sauce
• salt & pepper to taste

Garnishes

• 1/4 cup semi-firm goat cheese, crumbled
• 1/4 cup parmesan cheese, thinly sliced or shaved
• 1/4 cup toasted pine nuts

Instructions

• Prepare kale
• Combine all dressing ingredients & dress kale
• Top with garnishes, serve & enjoy!