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Hail Caesar!

Dress your greens to the nines for spring

Abbey-Jo Eans, owner and Executive Chef at Happy Gillis and northland resident, loves greens of all sorts. And what grows well in the early spring? You guessed it--greens! So if you have a bumper crop of fresh kale or hardy lettuces, whip up this addictive Caesar dressing and crunch your way through the season. Topped with some garlicky toasted bread crumbs, this salad will feel fresh and indulgent at the same time. 

Happy Gillis' Kale Caesar Salad

Dressing ingredients

3 egg yolks

2 tablespoons Dijon mustard

1 tablespoon whole grain mustard

1 tablespoon Worcestershire sauce

1.5 teaspoon Valentina hot sauce

5 dashes Tabasco

3 lemons juiced and zest of 1 lemon

3 cloves garlic

1/4 cup ice water

1 tablespoon salt

4 white anchovy fillets

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1 cup canola oil

1.5 cups extra virgin olive oil

2 tablespoons of anchovy oil

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Blend all top ingredients in a blender till smooth. Slowly drizzle in oils until dressing is thick and looks creamy. Eat on any greens and top with croutons, breadcrumbs and Parmesan. Store for up to 7 days. If using kale, chiffonade to make sturdier greens easier to eat. Enjoy!

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