Kale Caesar Salad with Smoky Bacon & Cashews

My Carolina Kitchen

Inspired by Cru Restaurant, Fort Myers, Florida – serves 2

4 handfuls of organic curly kale, stems removed and torn into small bite size pieces (or chopped)

¼ cup chopped roasted cashew nuts (I used a combination of salted and unsalted), more if desired

2 slices thick smoked bacon (I used applewood), cut into lardons and cooked until crispy

My Carolina Kitchen’s Caesar Vinaigrette, recipe follows

½ cup freshly grated Italian Parmigiano-Reggiano cheese

Maldon sea salt, or any good coarse sea salt

Freshly ground black pepper

2 salad plates, chilled in the freezer

In a large salad bowl, toss together the kale, cashews and bacon lardons. Add about half of My Carolina Kitchen’s Caesar Vinaigrette and toss to combine with the salad ingredients. Taste and add more vinaigrette as needed. Add the grated cheese and toss again. Season with a little coarse sea salt and freshly ground black pepper and taste once again for seasonings, adjusting as necessary. Serve immediately on ice cold plates. You may have a little left-over vinaigrette and if so, refrigerate for later use.

My Carolina Kitchen’s Caesar Vinaigrette (made without raw eggs)

Sam Hoffer, My Carolina Kitchen - serves 2 – 3, easily doubled or tripled

1 tablespoon good red wine vinegar or freshly squeezed lemon juice

3 tablespoons best quality extra virgin olive oil

3 to 4 drops of Worcestershire sauce, or more to taste

1 tablespoon good mayonnaise, preferably homemade or Hellman’s (please don’t use Miracle Whip, it’s too sweet)

¼ teaspoon Dijon mustard, or to taste

3 oil packed anchovy fillets, drained well & brought to room temperature if refrigerated (or more if you really like anchovies)

½ teaspoon pressed garlic, or more to taste

In a jar with a tight fitting lid, add vinegar and olive oil and shake well to combine. Add the Worcestershire sauce, mayonnaise and Dijon mustard and shake again to incorporate.

In a large salad bowl mash the anchovies with a fork until they form a paste, then add pressed garlic and mash once more with the fork to incorporate the garlic into the anchovies. Add the oil and vinegar mixture from the jar and, with a whisk, incorporate the olive oil mixture with the anchovies and garlic until you have a nice creamy vinaigrette. If you are not using right away, store the vinaigrette in the refrigerator in a jar with a tight fitting lid. Bring to room temperature when ready to use.