Here is the recipe for the caesar vinaigrette I’m putting on various kale-heavy salads lately. I can’t get enough of this kind of salad; handfuls of kale and spring greens with enough variegated debris to make it interesting, doused with a punchy, sour vinaigrette.
This vinaigrette is cobbled together from a few recipes and features significantly more vinegar than is usual for anyone, evidently. I don’t really measure any of this, I approximate based on these amounts.
2 T sherry vinegar (champagne or white wine vinegar also works)
1 T Dijon mustard
1 T balsamic vinegar
1 tsp lemon zest (or, in a pinch, juice)
1/2 tsp anchovy paste
1 tsp honey
dash worcestershire sauce
generous pinch of herbs de provence
1/3 c olive oil (Maybe less. I like a vinegar heavy dressing, some would use more like 1/2 or 2/3 c oil. A nice grassy green oil is excellent here, and one with more of a black olive flavor is lovely, too.)
1 clove garlic, minced
1/2 c freshly shredded Pecorino cheese (or skip this and grate big ribbons over the salad, or do both.)
salt and pepper to taste
Shake it up, dresses two large portions.
For example I pour about half over a mixing bowl full of vegetable matter. I’m not sharing that.
I like to shake rather than employ some tool to emulsify, was recently reading that shredding the olive oil can bring out a bitterness that shaking prevents. This dressing has so many powerful flavors that it probably wouldn’t make a significant difference but shaking is also quick and easy. I use a trusty Ball jar.
Also recommended: pimentón on avocado.