Old Bay Style Caesar Salad

  • Serves 4-8
  • For the Caesar Dressing (yields 1.75 cups):
  • 1 Egg Yolk
  • 3 tbsp Fresh Lemon Juice
  • 1 tbsp Minced Garlic
  • 0.5 tsp Worcestershire Sauce
  • 2 tsp Old Bay Seasoning
  • 1 tsp Dijon Mustard
  • 2 Anchovy Fillets, mashed
  • 237 ml Vegetable Oil
  • 80 ml Extra Virgin Olive Oil
  • Salt and Freshly Ground Black Pepper
  • For the Salad:
  • 1 Small Head Romaine Lettuce, cleaned and picked into individual leaves
  • 1800 g Kale, cleaned and trimmed, stems removed
  • 60 g Tarragon
  • 60 g Fresh Chives, cut into 1.5cm matchsticks
  • Parmesan, freshly grated
  • Salt and Pepper

Dressing: 1. In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, Old Bay Seasoning, mustard and anchovies. 2. Slowly whisk in the oils to emulsify. Season to taste with salt and pepper. Salad: 1. Place the Romaine Lettuce Leaves in a large bowl. 2. Place the kale, tarragon and chives in a bowl and dress the outside of the bowl with half the dressing. 3. Season with salt and pepper and toss by hand. Place the kale salad mix on top of the romaine lettuce leaves in the bowl. 4. Sprinkle with parmesan and Old Bay Seasoning. 5. Drizzle with desired remaining amount of dressing and serve.