Oxen Hill Farm

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Dinosaur Kale Caesar Salad

I was at a beautiful wedding last week in upstate New York's scenic Hudson Valley, and went to a small Italian restaurant in the quaint town of New Paltz.  A Tavola focused on using locally grown produce in their unique and delicious dishes, not to mention the fresh pasta they used!  I ordered this Dinosaur Kale Caesar Salad because we have been knee deep in kale and really wanted to see how this tasted.  It was so amazing I couldn't stop thinking about it whenever I was hungry, so I made it when I returned and have had it for breakfast, lunch and dinner...a few times! 


1 head dinosaur kale
6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Vinegar
2 tablespoons mayonnaise or veganaise
1/2 cup olive oil
Lemon juice
Minced anchovy fillets or 1 TBSP anchovy paste
Parmesan Cheese, grated

Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier taste.


Add dressing to the kale and top with Parmesan cheese.

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