Walnut-Kale Caesar Salad
"Give your salada punch of flavor and texture with this recipe from Chef Trent Page, one of our featured chefs...."
INGREDIENTS
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For the Salad:
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2 small bunches Tuscan kale (also called black or lacinato kale), stems and center ribs removed, and sliced crosswise into thin ribbons, 6 to 8 cups
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2 small bunches arugula, large stems removed, 6 cups
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1 small head radicchio, thinly sliced, 2 cups
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For the Vinaigrette:
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1/2 cup California walnuts, lightly toasted
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8 anchovy fillets, coarsely chopped
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2 tablespoons Dijon mustard
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1 tablespoon dried oregano
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1 clove garlic, coarsely chopped
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3 to 6 tablespoons freshly squeezed lemon juice
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1/2 cup extra virgin olive oil
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1/4 cup grated Parmesan cheese
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11/2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1 teaspoon red chili pepper hot sauce (optional)
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1 cup toasted California walnuts, for garnish
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1/2 cup Parmesan cheese shavings, for garnish
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