Ingredients

Scale

½ Head Romaine Lettuce
3 leaves kale
⅛ small red onion
Extra grated Parmigiana Reggiano and fresh ground pepper for serving
Dressing
¼ container silken tofu (4 ounces)
1 Tablespoon red wine vinegar
3 Tablespoons olive oil
¼ cup water
3 Tablespoons grated Parmigiana Reggiano
2 Tablespoons Japanese worcestershire sauce
1 Tablespoon Dijon mustard
1–3 pieces anchovy filets
2 cloves garlic minced
½ teaspoon salt
¼ teaspoon fresh ground black pepper

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Instructions

Make Dressing combine all of the dressing ingredients in a tall cup or a blender cup, if you are using a standard blender. Blend the ingredients well with an immersion blender until creamy and smooth. Set aside or refrigerate until ready to use.

Prepare the Greens Cut the romaine lengthwise into strips and then cut across the strips to yield largish bite sized pieces. Strip the kale leaves off of the stem. Discard the hard fibrous stems. Stack the kale leaves and then roll them into a tight cylinder, like a cigar. Cut the kale into very fine slices, as thin as you can manage. Wash the greens and then spin them in a salad spinner to dry.

Slice the onion as thinly as you can manage and then dunk the sliced onion into a bowl of ice water. Let the onions soak for 5 minutes which will tame the sharp bite. Drain well and set aside.

Arrange the Salad Place the greens onto a large platter and scatter with the red onions. Serve with the dressing, grated cheese, and black pepper on the side.

Notes

*The dressing yields a little over a cup. Save any unused dressing for another meal. The dressing keeps for a week.

*This dressing is not a tart Caesar dressing. If you prefer more zing, increase the red wine vinegar to 2 Tablespoons.

*Japanese Worcestershire sauce is milder and more flavorful than American Worcestershire. It is available at Asian grocery stores. I like the Bulldog brand, which is common. If you prefer to use American worcestershire sauce, do not add any additional vinegar until tasting it first.

*Please make the dressing with the anchovies, even if you don’t normally like them. I promise it will not be fishy. Start with 1 anchovy fillets for beginners. I like to use 4.

*I don’t mind eating raw kale but you can also massage the kale to break it down and make it easier and more pleasant to consume. This process decreases the volume of kale so you may want to add double the amount of kale in the recipe. To massage the kale, add the cut kale into a large bowl and drizzle a couple teaspoons of neutral oil, a pinch of salt and a couple teaspoons of red wine vinegar over the kale.

Use clean hands to massage the leaves. Vigorously rub, scrunch, and squeeze the kale between your fingers for 2-5 minutes. The leaves will soften, becoming darker green and shiny, and the volume of kale in the bowl will shrink. Let the kale sit for 5-10 minutes, which will allow the marinade to further break down the leaves.

Keywords: kale, tofu, healthy, caesar, salads, quick