Grilled Kale Caesar - Whole30, Paleo | PrimalGourmet

Updated at: Thu, 17 Aug 2023 13:46:28 GMT

Step 1

To a large bowl, add egg yolk, mustard, garlic paste, anchovy paste, a pinch of salt and lemon juice. Whisk until combined.

Step 2

While whisking vigorously, slowly drizzle in the extra virgin olive oil. Exaggerate just how slowly you drizzle in the oil. It should be a painfully-slow drizzle. I’m talking drop-by-drop slow.

Step 3

Once all the oil is whisked through and the dressing is emulsified, taste for seasoning and adjust as necessary with salt and as much freshly-cracked black pepper as you can handle.

Step 4

Cover dressing and refrigerate until ready to serve.

Step 5

For the Grilled Kale: Preheat a gas or charcoal grill to high heat.

Step 6

Rinse and dry kale. Drizzle the stalks with a bit of avocado oil and season with a pinch of sea salt. Massage the kale to evenly distribute the oil and salt.

Step 7

Grill kale over direct heat for 30-45 seconds or until the edges are slightly charred. NOTE: Kale burns easily so keep a close eye on it and flip continuously.

Step 8

Transfer grilled kale to a cutting board and, using a sharp knife, carefully remove the leaves from the stems.

Step 9

Add the grilled kale to a mixing bowl, drizzle the dressing overtop and toss everything to coat. Using a microplane or fine-tooth grater, grate a few cashews overtop for garnish.

Step 10

Try serving with grilled chicken, shrimp or scallops.

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