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.
⅓ to ½cupfinely grated parmigiano-reggiano cheeseplus more for topping
½teaspoonfreshly ground black pepperplus 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.