Kale Caesar Recipe

Prep and toast

Preheat the oven to 375°F (190°C). Spread the cubed cornbread in a single layer on a rimmed baking sheet.

Melt the butter with the olive oil in a small saucepan or microwave until fully combined. Drizzle the butter-oil mixture over the cornbread cubes, toss gently to coat, then sprinkle with garlic powder and 1/2 tsp salt. Toss again to distribute evenly.

Bake for 12–15 minutes, stirring halfway through, until cubes are crisp and golden on the edges. Remove from oven and let cool on the sheet; they will crisp further as they cool. Set aside.

Crush the garlic with the flat side of a chef's knife and mince finely (or use a microplane). Mash the garlic and anchovy fillets together on a cutting board with the side of the knife to form a paste.

In a medium bowl, whisk together the egg yolk, Dijon mustard, Worcestershire sauce and lemon juice until smooth. Add the garlic-anchovy paste and whisk to combine.

While whisking vigorously, slowly drizzle in the extra-virgin olive oil in a thin stream to emulsify the dressing into a thick, creamy consistency. Alternatively, use an immersion blender or food processor and add the oil slowly with the motor running.

Fold in the grated Parmesan. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity with additional lemon juice or seasoning as desired. If too thick, whisk in 1–2 tsp warm water to loosen.

Cover and refrigerate for at least 15 minutes to let flavors meld; bring to cool room temperature before dressing the kale.

Remove thick stems from the kale and tear or slice leaves into bite-size pieces. Rinse and thoroughly dry (use a salad spinner or pat with towels). Place kale in a large mixing bowl.

Add 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 tsp salt and 1/2 tsp black pepper to the kale. Massage the leaves with your hands for 2–3 minutes until the leaves darken, soften and reduce in volume. This makes the kale tender and mellows bitterness.

Add about two-thirds of the house Caesar dressing to the massaged kale and toss to coat evenly. Add more dressing to taste — you want the leaves evenly glazed but not swimming in dressing.

Transfer the dressed kale to a serving bowl or divide among plates. Scatter the cornbread croutons over the top and finish with shaved Parmesan. Serve immediately so croutons remain crisp.