Antoni Porowski's Caesar Salad with Almond Vinaigrette

The food expert on Netflix's Queer Eye is known for making recipes that are accessible and flavorful.

Photo: Victor Protasio

The food expert on Netflix’s Queer Eye is known for making recipes that are accessible and flavorful. So when he decided to open Village Den, his new fast-casual restaurant in New York City, he stuck to that plan and included this healthy but comforting dish on the menu. “I truly love a classic Caesar salad,” he says. “I reinterpreted it in a way that took out the guilt but still maintained that creamy consistency. It’s funny, I keep having to reassure people that there’s no cheese in it!”

Kale Caesar with Almond Vinaigrette

2 (6-oz.) bunches kale, stemmed and thinly sliced
1 large heirloom tomato, cut into ¼-in. wedges
1¼ cups sliced toasted almonds, divided
2 Tbsp. rice wine vinegar
2 Tbsp. honey
1 Tbsp. chopped shallot (from 1 small shallot)
1 tsp. fresh thyme leaves
1 tsp. Dijon mustard
1 tsp. kosher salt
¼ tsp. black pepper
1 medium garlic clove
1/3 cup olive oil

1. Toss together sliced kale, tomato wedges and 1 cup of the almonds in a large bowl; set aside.

2. Place vinegar, honey, shallot, thyme, mustard, salt, pepper, garlic and remaining ¼ cup almonds in blender; blend until smooth, about 45 seconds to 1 minute. Slowly drizzle in oil, blending until dressing is fully combined. Add almond dressing to kale mixture; toss well to coat.

Serves: 4

Active time: 15 minutes

Total time: 15 minutes

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