Celebrity Chef Kai Chase | Tuscan Kale and Romaine Salmon Caesar with Roasted Garlic “Eggless” Caesar Dressing
Welcome to Kai Chase’s New American Cuisine & Healthy Lifestyle…. Kai brings her style of New American cuisine to the forefront by combining healthy, comforting foods with exotic twists and simple techniques. Her approach to America’s melting pot of contemporary cooking, are influenced by her native California upbringing combined with roots of International and ethnic flare.
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04 May Tuscan Kale and Romaine Salmon Caesar with Roasted Garlic “Eggless” Caesar Dressing



Tuscan Kale and Romaine Salmon Caesar with Roasted Garlic “Eggless” Caesar Dressing


2 6 oz.. Salmon Fillets

1 Bu. Tuscan Kale, Center Stems Removed, Cleaned and Chopped

1 Bu. Organic Romaine, Cleaned and Chopped

2 Roasted Garlic Cloves, Chopped

2 Anchovy Fillets (optional), Chopped

1 Lemon

1 Tb. Worcestershire Sauce

1 tsp. Dijon Mustard

1 C. Grated Parmesan Cheese + ¼ C. Parmesan Shavings

¾ C. EVO

2 Tb. Grapeseed Oil

S&P to taste




In a small mixing bowl add the garlic, anchovy (optional), dijon, Worcestershire and lemon juice. Using a whisk, slowly stream in the EVO and add the parmesan cheese. Lightly salt and pepper to taste. Set aside.


Wash the Salmon and pat dry with paper towels. Season with salt and pepper. Set aside. Meanwhile, In a large non-stick pan heat the grapeseed oil on medium until hot. Add the fillets, skin side down, and cook 6-8 minutes on the first side. Turn and cook 3 minutes or until desired doneness. Remove from heat.


In a large bowl, combine the kale and romaine and enough dressing to coat and toss. Transfer the 1 Salmon Fillet to a dry cutting board and using a fork, flake the fillet into bite-sized pieces, discard the skin. Add to the salad. Top with the second fillet and sprinkle with the remaining parmesan shavings.




Recipe courtesy of Chef Kai Chase, copyright 2017

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Michelle Laidlaw
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