Avocado kale Caesar salad [Carver / Robert Bragagnolo] from Toronto Eats: 100 Signature Recipes from the City's Best Restaurants (page 53) by Amy Rosen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on October 07, 2020

    I think this is all good but frankly, I can rarely find kale that I want to eat raw so I will stick to baby kale and romaine hearts.

  • nicolepellegrini on May 29, 2019

    Used this as a loose guide for making a large dinner salad. I upped the amount of anchovies and used garlic salt since I can't eat raw garlic. Pan-seared some tuna slices in the bacon drippings to serve on top of the salad greens. Very, very nice and very filling.

  • Frogcake on October 06, 2017

    As we are huge fans of kale and avocado, I was excited to try this recipe. And it was delicious! I added about double the bacon -perfectly crisped- and forgot to add the half anchovy. Will definitely make this again.

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