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Kale Caesar Salad
Serves 2
15 mins prep
8 mins cook
23 mins total
An easy 30-minute kale Caesar salad featuring chopped kale, shaved parmesan cheese, and a garlicky Caesar dressing.
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For the Salad:
For the Dressing:
Prep the Salad:
Preheat the oven: Set a rack in the middle of the oven and preheat to [wprm-temperature value="400" unit="F"] / [wprm-temperature value="204" unit="C"].
Prep the kale: Wash kale in cold water, preferably in a salad spinner if available. Arrange leaves on a large, clean kitchen towel and allow them to dry.
½ bunch lacinato kaleMassage the kale: To a large salad bowl, add kale, [adjustable]2[/adjustable] teaspoons of olive oil, and a pinch of salt and pepper to taste. Err on the side of less salt.
Massage the kale by running your fingers through the leaves as you squeeze and rub them together. The whole process should take about 1 - 2 minutes, and as you continue massaging the leaves, they will soften considerably. Once the leaves feel soft and tender, set aside.
Extra-virgin olive oilSalt and black pepperBake the croutons: On a parchment-lined baking sheet, coat the bread with [adjustable]1 tablespoon[/adjustable] olive oil, and season with salt and pepper to taste.
Bake for 6 - 8 minutes, flipping the croutons in between until they are golden-brown and crunchy around the edges but still slightly soft in the center (they will continue to cook slightly after removing from the oven, so err on the slightly softer side).
Remove from the baking sheet and transfer to a bowl to cool to room temperature.
1 cup crusty bread
Prepare the Dressing:
Make the anchovy paste: Mince the anchovy filet (or capers), then place the grated garlic and a pinch of salt on top of the minced anchovy.
Mash the anchovy, garlic, and salt together until it forms a paste; to help create a paste, tilt your knife at a 30 degree angle and scrape the knife across the anchovy mixture. Next, mince the mixture with your knife for a few seconds, then repeat, scraping then mincing until it forms a paste.
1 anchovy filet1 small garlic cloveSalt and black pepperFinish the dressing: Transfer paste to a small bowl, and whisk in dijon mustard, cheese, and mayonnaise. The dressing should now be a thick paste. Slowly drizzle in olive oil and lemon juice, then season to taste with salt and pepper.
½ teaspoon dijon mustard2 tablespoons grated parmigiano-reggiano cheese⅓ cup full-fat mayonnaise1 tablespoon extra-virgin olive oil1 ½ teaspoons freshly squeezed lemon juiceTaste the dressing: To test if the dressing suits your preferences, dip a piece of the kale into the mixture and taste it. The bite should taste garlicky, with a slight bit of acidity and saltiness.
You want it to taste slightly less “zingy” than you want it, because when you eat the salad, you'll be eating many bites, so the punchy flavors and zinginess will build up over time.
Note: Too strong or thick? Dilute the mixture with some olive oil (or water if you don't want to add more oil). Too subtle? For additional zinginess, add more garlic or mustard; for additional saltiness, add more salt or anchovy; for additional acidity, add more lemon juice.
Serve:
Once you're satisfied, toss the kale with about half the dressing to start. If desired, add the remaining half of the dressing, along with the croutons, and shaved parmigiano cheese. Serve immediately.
3 tablespoons shaved parmigiano-reggiano cheese