This Grilled Kale Caesar Salad with Fennel and Radishes puts an unexpected twist on the traditional Caesar salad and will be a hit at your next barbecue! Hearty kale is quick-charred and tossed in a rich, Caesar dressing with fresh thin-sliced radishes and fennel in this tasty salad that can be served as a side dish or a main course.
Heat grill to high and let preheat for 15 minutes. Drizzle kale with olive oil, and massage into the leaves. Sprinkle with kosher salt. Grill over high heat, turning once, until crispy and charred at the edges (about 2 minutes per side). Let cool briefly and remove the thick center stems. Chop the remaining leaves.
Dressing:
Place vinegar, lemon juice, anchovies, garlic, and egg yolk in blender. Add a pinch of kosher salt and pepper, then process until combined. With the blender running, slowly stream in the olive oil until the dressing emulsifies. Stir in the grated Parmesan, and season to taste with additional salt and pepper.
To Serve:
Divide chopped kale between 4 salad plates, top with radishes, fennel and a drizzle of Caesar dressing. Finish with additional parmesan cheese.