Prepare to elevate your salad game with the incredible Kale Caesar Salad – a delightful twist on the classic Caesar salad that combines the healthful benefits of kale with the bold flavors of a traditional Caesar dressing. This salad is a natural extension of the marinated kale salad, as the robust Caesar dressing pairs perfectly with the slightly bitter and crunchy kale leaves. The real showstopper, however, lies in the preparation of the croutons. Rather than using large chunks, we break up the bread into tiny pieces, creating ultra-crunchy, olive oil-coated bites that adhere perfectly to the greens, delivering a satisfying crunch with every forkful.
The beauty of this recipe lies not only in its incredible taste but also in its convenience. You can store the dressed kale in the fridge and the croutons separately on the countertop. This way, you can enjoy perfectly dressed, crisp, and crunchy salad for up to three days, making it an ideal option for effortless yet delicious meals.
So, say goodbye to soggy salads and hello to a flavorful and healthful delight that will leave you coming back for more. Let’s dive into this dangerously simple yet utterly delicious Kale Caesar Salad and savor the irresistible combination of textures and flavors that will make overindulging in kale a delightful pleasure!
SERVES 4
INGREDIENTS:
- 1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed and leaves roughly chopped (about 4 quarts loosely packed)
- 5 tablespoons extra-virgin olive oil
- Kosher salt
- 5 ounces hearty bread, roughly torn into 1-inch pieces (about 3 cups)
- Freshly ground black pepper
- ⅔ cup mayonnaise, preferably homemade
- 6 anchovy fillets
- 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon)
- 1½ ounces Parmigiano-Reggiano, finely grated (about ¾ cup)
- 2 teaspoons Worcestershire sauce
- 2 tablespoons lemon juice (from 1 lemon)
- 1 small white onion or 2 shallots, finely sliced
INSTRUCTIONS:
- Preheat the oven to 350°F and massage the kale with 3 tablespoons of olive oil and 1 teaspoon of salt in a large bowl. Ensure that all surfaces of the kale are coated and knead it gently to soften the tougher pieces. Set the bowl aside while you prepare the croutons and dressing.
- In the bowl of a food processor, combine the bread pieces with the remaining 2 tablespoons of olive oil and pulse until broken down into pea-sized pieces. Season with salt and pepper to taste, and pulse once or twice to combine. Spread the croutons on a rimmed baking sheet and bake until pale golden brown and crisp, about 20 minutes. Set aside.
- In a clean food processor bowl, combine the mayonnaise, anchovies, garlic, Parmigiano-Reggiano, Worcestershire sauce, and lemon juice. Process until smooth, and season with salt and pepper if needed.
- Add the sliced onions, dressing, and half of the croutons to the bowl of wilted kale. Toss everything together with your hands until thoroughly coated. Serve the salad sprinkled with the remaining croutons and indulge in the divine fusion of flavors and textures.
Get ready to experience the magic of Kale Caesar Salad, where nutrient-rich kale meets the time-honored Caesar dressing, and the scrumptious croutons complete this exceptional creation. Embrace the convenience and taste that this recipe brings, and let the Kale Caesar Salad become a staple in your kitchen, satisfying both your taste buds and your desire for wholesome and effortless meals. Enjoy!
