The Chef: Will BiscoeThe Restaurant: Biscayne TavernThe Dish: Kale Caesar Salad


2 egg yolks1/4 cup of lemon juice1/4 cup of sherry vinegar1 tsp. of dry mustard6 garlic gloves10 anchovies with capers1 Tbs. of worcestershire sauce1 tsp. of sriracha hot sauce1/2 tsp. of ground black pepper1/4 cup of parmesan cheese1 cup of salad oil1/2 cup extra virgin olive oilchopped tuscan black kale (as desired)sun-dried tomatoes (as desired)croutons or flatbread (as desired)

Method of Preparation:

-Start by making the caesar dressing. In a blender, add egg yolk, lemon juice, sherry vinegar, dry mustard powder, garlic cloves and canned anchovies with capers.

-Next, add worcestershire sauce, sriracha hot sauce, black pepper and parmesan cheese and blend it all together.

-As the ingredients are being blended, slowly pour in regular salad oil and half a cup of extra virgin olive oil.

-After, wash and dry the kale. Then, remove the stem and chop it up.

-Marinate the kale with a drizzle of olive oil and fresh lemon juice. Let it sit for about an hour. This will add flavor and help soften the kale.

-Lastly, toss the salad with the caesar dressing. At the restaurant, they like to add smoked sun-dried tomatoes.

To Plate:

Top the kale caesar salad with baked flat bread and parmesan cheese.

Serving Suggestion: Beer


Take a printed copy of the recipe to the restaurant and receive a complimentary craft beer. (Valid for one month after the air date.)

Biscayne Tavern146 Biscayne Blvd.Miami, FL


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