Traditional Caesar salad gets a nutrition and flavor boost with the addition of crisp asparagus and dark, leafy baby kale in this healthy recipe. Use arugula or mixed greens for the salad if baby kale isn't at your market.
Combine oil, egg yolk, lemon juice, garlic, anchovy to taste, salt and ground pepper in a food processor (preferably a mini food processor). Process until creamy. Add cheese and pulse to combine.
Toss asparagus and kale in a large bowl. Add the dressing and toss to coat. Season with a generous grinding of pepper.
When a recipe calls for raw eggs, you can minimize the risk of food-borne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs.
1 1/2 vegetable, 1/2 lean meat, 3 fat