Creamy Garlic Dressing for Kale Caesar Salad

backyard basics kale salad
Chef Stephane Beaucamp, Lake Austin Spa Resort
Makes 8-12 servings

3 parboiled eggs*
9 anchovies (or equivalent amount of anchovy paste)
3 Tablespoons Dijon mustard
3-4 cloves garlic, chopped
1 cup extra virgin olive oil
1 1/4 cups grated Parmesan cheese
1/4 cup freshly squeezed lemon juice
1/4 cup water

Put eggs in a blender, add anchovies, mustard and garlic and blend until smooth.
Add olive oil slowly while blending on low and finish with parmesan, lemon juice and water.
Toss washed and well dried kale leaves with dressing just before serving. Top with croutons, freshly cracked pepper and extra Parmesan if desired.

*To parboil eggs – Put eggs and a bit of salt in a pan of water with sufficient water to cover eggs at least one inch. Bring to a low boil. Remove from heat and cover for 3-4 minutes, depending on the size of the eggs. Remove from water and place in cold water to cool before peeling.