Grilled Kale Caesar Salad

I love the smoky taste of tender grilled kale, but have found it very hard to get right.  I have tried Grilled Kale Caeser Salad at several different restaurants but could never quite get the perfect combination of tender but crunchy greens at home. I tried just grilling the kale, then steaming and grilling only to have a soggy mess of greens. The key to the perfect combination of precooking and grilling really depends on the freshness of the kale. The trick is to blanch the kale, rinse in cold water to stop the cooking, toss lightly in olive oil and grill until just the edges are brown.  The kale needs to be large, fresh and organic. I had to make this version with Cavolo Nero as that is all I could find that was fresh. Cavolo Nero is an Italian version of Kale. It is dark green, almost black. Packed with nutrients, fiber and calcium it makes a great version of this Kale Caesar Salad. I looks a bit wilted but is in fact, crisp yet tender and just the right amount of crunch. The dressing is another amazing feat of dressing magic from the South Anchorage Farmer’s Market Cookbook. I think it is the best Caesar Dressing ever even though I use Worcestershire in place of the anchovies. I like to use roasted garlic in the dressing. It gives it a lovely milk flavor. Grill a big batch of chicken rubbed with herbs, lemon zest, smoked sea salt, pepper and olive oil to lay on top.