Kale Caesar Salad
My favorite Kale Caesar Salad, tossed with a homemade Caesar salad dressing, and topped with crispy garlic bread crumbs. This kale caesar makes a hearty main course salad or side salad. Unlike croutons, the bread crumbs disperse evenly throughout the salad, lending crunch and texture to every bite.Make Gluten Free: Substitute the bread crumbs with crunchy roasted chickpeas or homemade garlic chips.
Ingredients
Salad:
- 2 bunches (12-14 ounces) Tuscan (lacinato) kale
- extra virgin olive oil for drizzling
- crispy garlic panko breadcrumbs
- parmigiano-reggiano cheese as desired
- hard-boiled eggs optional (see notes)
Dressing (Yields 1 Cup):
- 2-3 anchovy fillets packed in olive oil drained
- 2 medium garlic cloves
- kosher salt
- 3 large egg yolks local or pasture-raised
- 2 teaspoons Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ⅓ cup (80 mL) avocado or vegetable oil
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- ⅓ to ½ cup finely grated parmigiano-reggiano cheese plus more for topping
- ½ teaspoon freshly ground black pepper plus more to taste
Instructions
- Prepare the Kale Leaves: Strip the leaves from the kale stems, discarding the tough stems. Wash and dry the kale leaves thoroughly. Stack several kale leaves and roll lengthwise into a long log. Slice crosswise into thin ribbons (roughly ½-inch thick) and place in a large salad bowl. Repeat with the remaining kale leaves. Drizzle the kale with a touch of extra virgin olive oil. Using both hands, massage the kale leaves until they soften and wilt slightly. Set aside while you prepare the Caesar dressing.
- Make the Caesar Dressing: Place the drained anchovy fillets and garlic cloves on a cutting board. Sprinkle lightly with kosher salt. Finely chop together, using the side of a knife to mash into a paste.
- Place the egg yolks in a medium mixing bowl. Add the anchovy-garlic paste to the bowl, along with the Dijon mustard and Worcestershire sauce. Whisk together. Slowly pour in the oil (in small droplets at first, gradually increasing to a very fine steam), whisking continuously with your other hand, until thick and emulsified. Stir in the lemon juice, finely grated parmigiano-reggiano cheese, and freshly ground black pepper. Season to taste.
- Assemble the Salad: Gently toss the kale with just enough dressing to evenly coat the leaves (note: you will have leftovers!). Season to taste, adding more salt and freshly ground black pepper as needed. Top each serving with crispy garlic bread crumbs and a dusting of parmigiano-reggiano cheese (grated finely with a microplane). For a hearty main course, serve alongside sliced hard boiled eggs, if desired.
How to Make (Perfect) Hard Boiled Eggs:
- Fill a small saucepan with water. Bring to a boil. Lower the eggs carefully into the water and immediately reduce heat to a very low simmer. Set a timer for 10 minutes (this will result in a completely firm white, but tender, cooked yolks). Prepare an ice bath and set aside.
- After 10 minutes, use a slotted spoon to transfer the eggs to the ice bath. Once the eggs are cool enough to handle, peel and set aside. Hard boiled eggs can be stored in a covered container in the refrigerator for up one week.
Make-Ahead Tips:
- The crispy bread crumbs and the kale leaves (hold off on massaging until just before serving) can be prepped 1-2 days in advance. Store the kale ribbons in a covered container in the refrigerator.
- While I recommend making the Caesar dressing just before serving, it can hold up for 1-2 days in an airtight container in the fridge. Allow to sit at room temperature for 20 minutes, then stir well before using.
Serving: 1serving, Calories: 516kcal, Carbohydrates: 3g, Protein: 12g, Fat: 51g, Saturated Fat: 11g, Polyunsaturated Fat: 24g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 305mg, Sodium: 350mg, Potassium: 97mg, Fiber: 1g, Sugar: 1g, Vitamin A: 626IU, Vitamin C: 5mg, Calcium: 250mg, Iron: 1mg