Baby kale salad with Caesar vinaigrette, Parmigiano Reggiano and orange
Serves 2
For the salad:
4 cups baby kale leaves, washed and dried
2 oranges, segmented
Zest from one orange
1 tablespoon Parmigiano Reggiano, finely grated
1 cup Parmigiano Reggiano, shaved with a peeler
For the Caesar-style vinaigrette:
2 cloves garlic, peeled
½ cup Parmigiano Reggiano, grated
1–2 anchovy fillets, to taste
½ teaspoon Worcestershire sauce
½ cup freshly squeezed lemon juice
¼ cup Champagne vinegar
1 teaspoon Dijon mustard
Kosher salt, to taste
1–1½ cups extra virgin olive oil
Dash of Tabasco or a pinch of cayenne pepper (optional)
Place the garlic, grated Parmigiano Reggiano, anchovy fillets, Worcestershire sauce, lemon juice, Champagne vinegar, Dijon mustard and a pinch of salt into a blender or food processor. Blend until smooth. With the motor running, slowly stream in the olive oil until the dressing reaches a pourable, creamy consistency—thick enough to cling to the leaves but not heavy. Adjust seasoning with salt and a little heat if desired.
PRESENTATION: In a mixing bowl, combine the baby kale with a tablespoon of grated Parmigiano Reggiano and a small pinch of salt. Add just enough vinaigrette to lightly coat the leaves and toss gently so the dressing clings to the kale. Transfer the dressed kale to serving plates. Nestle the orange segments among the leaves and scatter the Parmigiano Reggiano shavings on top. Finish with a sprinkle of orange zest for brightness.
Serving note: This salad balances the peppery bite of baby kale with bright citrus and savory, umami-rich Parmigiano Reggiano. Serve immediately so the kale stays crisp. Leftover vinaigrette keeps in the refrigerator for up to 5 days—bring to room temperature and whisk before using.