Description
The Kale Caesar Salad represents the ultimate evolution of a classic culinary staple. By swapping delicate romaine for hearty kale, you transform a light side dish into a robust, nutrient-dense meal that maintains its structural integrity. This recipe delivers a satisfying crunch and a deep umami profile that satisfies the palate.
Ingredients
Scale
2 large bunches Lacinato Kale
1/2 cup Extra Virgin Olive Oil
1 large Fresh Egg Yolk
4–5 fillets Anchovy Fillets
3 tablespoons Fresh Lemon Juice
2 small cloves Garlic Cloves
1/2 cup Parmigiano-Reggiano, grated
1 teaspoon Dijon Mustard
2 cups Sourdough Bread, cubed
Instructions
- Prepare the Kale: Strip the kale leaves away from the woody central ribs. Wash the leaves thoroughly in cold water and dry them completely
- Massaging the Greens: Place dry kale in a large mixing bowl. Add a small pinch of salt and a teaspoon of olive oil. Massage the leaves for 2 to 3 minutes
- Create the Umami Base: Mince garlic and anchovies together into a smooth paste
- Emulsify the Dressing: Whisk egg yolk, lemon juice, and Dijon mustard in a medium bowl. Slowly whisk in the olive oil
- Toast the Croutons: Toss sourdough cubes with a drizzle of olive oil and a pinch of salt. Roast at 375°F (190°C) until golden brow
- Final Assembly: Pour dressing over massaged kale, toss with croutons and remaining Parmigiano-Reggiano
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 186 mg