Kale Caesar Salad with Shrimp

Instructions

1. 1

   Prepare the Kale: Wash and thoroughly dry the kale leaves. Remove the tough center ribs and chop or tear the leaves into bite-sized pieces. Place in a large salad bowl.

2. 2

   Make the Caesar Dressing: On a cutting board, finely mince the garlic cloves and anchovy fillets. Use the flat side of your knife to press and mash them together into a smooth paste. In a medium bowl, whisk the egg yolk, lemon juice, Dijon mustard, and the garlic-anchovy paste until combined. While whisking vigorously and continuously, add the 1/2 cup of extra virgin olive oil in a very thin, slow stream until the dressing is creamy and emulsified. Stir in 1/4 cup of finely grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning if needed.

3. 3

   Cook the Shrimp: Pat the peeled shrimp completely dry with paper towels. In a separate bowl, toss the shrimp with 2 tbsp olive oil, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Heat a grill pan or large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 2-3 minutes per side, until they are pink, opaque, and form a 'C' shape. Be careful not to overcrowd the pan; cook in batches if necessary. Remove from heat.

4. 4

   Assemble the Salad: Pour about three-quarters of the dressing over the chopped kale. Using clean hands, massage the dressing into the kale leaves for 1-2 minutes. This crucial step softens the kale and reduces its bitterness. Add the croutons, 1/2 cup of shaved Parmesan, and the warm grilled shrimp to the bowl.

5. 5

   Serve: Toss gently to combine all ingredients. Drizzle with the remaining dressing if desired. Divide the salad among four plates, top with an extra crack of black pepper, and serve immediately.