Anchovy, Avocado and Kale Caesar Salad Recipe

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serves: 1
Prep: 10 min


  • 50g mixed kale
  • 2 large free-range egg yolks
  • 2 garlic cloves
  • 1tsp mustard powder
  • 2tsp Worcestershire sauce
  • 4 splashes Tabasco sauce
  • 2tbsp white wine vinegar
  • 150ml olive oil
  • 1 avocado
  • 50g marinated anchovy fillets
  • black pepper


  • Cover the kale with boiling water, leave for 1 minute to soften; drain, rinse in cold water and set aside on kitchen paper.

  • In a blender, mix the egg yolks, garlic cloves, mustard powder, Worcestershire sauce, Tabasco sauce and white wine vinegar. With the motor running, add the olive oil through the feed tube until the dressing is thick and smooth.

  • Toss the kale, avocado and anchovy fillets in the dressing, season with black pepper and serve.

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(20 ratings)
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