Spicy Steak and Kale Caesar

Spicy Steak and Kale Caesar

I freaking LOVE Caesar salad. It honestly may be one of my favorites apart from my go-to arugula salad that I’ll be posting later. There’s this place in town that does a spicy Mexican inspired Kale Caesar that I literally salivate just thinking about it. I used to get it 2-3 times a week because it was right across the street from my last job. However, since leaving, I have been craving it like no other. So, I’ve worked pretty diligently to adapt this recipe for home, and I finally think I have it. What makes this salad so awesome is that it has A LOT of zestiness and a bit of bite. You can tone down either to your tastes, but I recommend really going for it.

I usually make this without meat, but this is a great base to repurpose any leftover steak or chicken! That is exactly what I did, hence the steak in the name.

Serve with: This dish can stand alone, but a side of chips and guac never hurts anyone!

Pair with: Pomelo Tequila Spritzer, a light Sauvignon Blanc, or a heavy citrusy IPA.

Spicy Steak and Kale Caesar

2017-03-18
: 2+
: 15 min
: 15 min
: Easy

This salad is zesty, spicy, and full of goodness. The steak makes it hearty enough for a stand alone meal, but feel free to leave it out.

By:

Ingredients
  • SPICY CAESAR DRESSING
  • ½ fresh jalapeno, chopped
  • 2 cloves garlic, chopped
  • 2 anchovy fillets (or 1.5 tsp paste)
  • 1 cup mayonnaise
  • 1 lemon, juiced
  • 1 tsp worcestershire
  • 1 tsp dijon mustard
  • ¼ tsp salt (to taste)
  • ½ tsp pepper
  • ½ cup parmesan
  • 2 tbs. Olive Oil
  • SALAD
  • 1 head romaine, chopped
  • 1 bunch kale, chopped
  • ½ purple onion, diced
  • 1 cup diced fresh tomato
  • ½ fresh jalapeno, diced (with our without seeds)
  • Optional meat of choice.
  • Croutons and Parmesan for topping.
Directions
  • Step 1 Whirl the garlic and jalapeno in a food processor until finely minced. Add in anchovies and pulse. Add in remaining ingredients except oil and blend until smooth.
  • Step 2 Slowly pour in olive oil and continue to blend. Taste and adjust spices to your preference.
  • Step 3 In a large salad bowl, add 1 tbs of dressing to bottom and spread around.
  • Step 4 Chop the greens and throw into the bowl with remaining veggies. Mix thoroughly.
  • Step 5 Toss salad with dressing, but don’t over saturate it. You will have leftover dressing!
  • Step 6 Divide into bowls or plates, and top with the meat, parmesan and croutons. Serve with a lemon wedge.

 


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