Kale Caesar Salad with Almond Vinaigrette

What a delicious salad and perfect for Fall.  The dressing is amazing and with the addition of ground almonds, it makes for an extra creamy finished product.  We like to mix our greens so we combined Curly and Russian kale, both purchased at the Farmer’s market.  The Russian kale is soft and tender, giving the salad a nice balance of texture.

Kale Caesar Salad with Almond Vinaigrette

Chef Antoni Porowski – adapted

Servies 4

2            6 oz. bunches kale, stemmed and thinly sliced

1            large heirloom tomato, cut into 1/4” wedges

1 and 1/4            cups sliced toasted almonds, divided

2            tablespoons rice wine vinegar

2            tablespoons Agave

1            tablespoon chopped shallot (from one small shallot)

1            teaspoon fresh thyme leaves

1            teaspoon Dijon mustard

1            teaspoon kosher salt

1/4         teaspoon black pepper

1            medium garlic clove

1/3         cup olive oil

Toss together sliced kale, tomato wedges and 1 cup of the almonds in a large bowl, set aside.

Place vinegar, Agave, shallot, thyme, mustard, salt, pepper, garlic and remaining 1/4 cup almonds in a blender, blend until smooth, about 45 seconds to 1 minute.  Slowly drizzle in oil, blending until dressing is fully combined.

Add almond dressing to kale mixture, toss well to coat.