We have taken the best of two classic salads and combined them to make them better. You know? Greater than the sum of its parts and what not. Like painkillers and white wine.
And just like a good Rx, kale lasts. It is a resilient green that won’t wilt. You can toss this salad Friday night and eat it Saturday afternoon without getting that terrible lettuce soup that happens with iceberg or romaine salads.
In a blender, combine half the avocado and all of the anchovies, garlic, egg, yolk, lemon zest, lemon juice, Worcestershire sauce, and Dijon mustard. Purée until smooth, 1-2 minutes. Through the opening on top of the blender, drizzle the oil slowly while blender runs. Set aside. In a large bowl, roughly tear kale into manageable pieces and remove tough stems and ribs. Toss with red onion slices and homemade caesar dressing. Serve with avocado slices.
serves 4-6