Kale Caesar Salad
This salad is creamy, crunchy, flavorful, and simply delicious!
Ingredients
- 1 lb. Kale
- 1/2 loaf Crusty Bread day-old
- 1/2 cup Extra Virgin Olive Oil plus more for croutons
- 6 Anchovy fillets packed in oil
- 1 tsp Dijon mustard
- 2 small Garlic cloves
- Kosher salt
- Freshly ground black pepper
- 1 Egg
- Juice of 1 Lemon
- 1/2 cup Freshly grated Parmesan pecorino
- 1/3 cup Shaved Parmesan for serving
Instructions
The Croutons
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Tear the crusty bread into bite-size pieces. Spread the bread out on a the baking sheet. Toss the bread in olive oil, then season with salt and pepper. Bake the croutons for 10-15 minutes or until golden brown.
The Kale Preparation
- Handling one leaf at a time, remove and discard the tough center stems from the kale. Trim the kale into bite-size pieces.
- Add the trimmed kale into a large bowl. Submerge the kale into ice cold water and leave for 5 mintues. Drain the water and using a kitchen towel (or salad spinner) pat down the kale until dry.
The Caesar Dressing
- In a blender or food processor add in the following: fresh lemon juice, salt, pepper, olive oil, Dijon mustard, anchovies, garlic cloves. Blend until smooth.
- Crack the egg into a measuring cup. Carefully add half a cup of warm water to the measuring cup. Microwave on high for 30 seconds or until the egg yolk expands. Using a large spoon, slowly start removing the egg white water and retains the egg yolk. Transfer the egg yolk to the dressing. Blend again until silky smooth.
- Taste the dressing and feel free to season with more lemon juice, salt, pepper, dijon mustard, or olive oil.
Assembly
- In a large serving bowl, add in the trimmed kale, croutons, and dressing. Toss everything together and top off the salad with shaved parmesan.