Fiore Sardo P.D.O. Kale Caesar

Garlic clove 4

Anchovy filets 3-4

Egg yolks 2-3

Dijon ½ tsp

Fiore Sardo P.D.O. ¼ cup

Worcestershire ½ tsp

Lemon juice 1 tbsp

Oil for blending

Kale 1 bunch

Oyster crackers + Spiceology Mediterranean blend

Cured egg yolk

  • Make the dressing, throw garlic, 2 anchovy filts, egg yolks, Dijon, Worcestershire, and lemon juice in a blender and add oil until desired consistency.
  • Blitz crackers with seasoning.
  • Chop the kale into thin strips
  • Toss in a bowl with and season with salt and pepper
  • Fry the other anchovy filets and chop

To Assemble Ingredients:

Garnish with cracker crumb, shaved cured yolk, and fried anchovies.

Did you know?
Fiore Sardo P.D.O. has always been considered the cheese of Sardinian sheep farmers. The use of raw milk and local milk enzymes ensures the development of the natural milk microflora and thermolabile compounds such as vitamins and enzymes. The use of rennet enzymes (lamb or kid rennet, often handcrafted by the shepherd) gives to the cheese its typical sensory traits, including its unique spicy flavor.

Recipe by: Mikel Anthony, Chef’s Roll: