My guest and I couldn’t get enough of the Kale Caesar Salad when we visited Post House recently in Mount Pleasant’s Old Village. Executive chef Nathan Hood was kind enough to share his recipe for the dressing—in the metric system! Well, you can’t have too many kitchen gadgets, and this dish is well worth the investment in new measuring tools. Photo credit Lowcountryfoodphotography.com

Ingredients:

Makes 1.25 quarts

125 grams yolks ( about 6 large yolks)

37 grams Worcestershire

27 grams Dijon mustard

38 grams anchovy

470 grams extra virgin olive oil (EVOO)

25 grams black pepper

l00 grams lemon juice

45 grams champagne vinegar

15 grams fermented Fresno chili

2 cloves garlic

15 grams sea salt

200 grams Parmesan, grated

Directions:

Insert the chopping blade into the work bowl of a food processor—I’ve been using a Cuisinart since the beginning of time. With the machine running, drop the garlic through the feed tube and process until finely chopped. Add all other ingredients except the EVOO to the work bowl. Process until well blended.

With the machine running, slowly pour olive oil through the feed tube in a steady stream until the dressing is emulsified, about 30 seconds to 1 minute.