Cesar Salad Recipe
Shaved Black Kale, Parmesan Crisps, Fried Capers, Focaccia Croutons
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Ingredients
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Salad Base
Parmesan Crisps
Fried Capers
Dressing
Method
Preparation of Ingredients
Prepare the Black Kale
Remove the stems from the black kale and slice the leaves into thin strips. Rinse and dry thoroughly.
Make Focaccia Croutons
Preheat your oven to 375°F (190°C). Cut the focaccia bread into small cubes, toss them with olive oil, salt, and pepper, and spread them on a baking sheet. Bake for 10-15 minutes or until golden and crispy.
Make Parmesan Crisps
On a baking sheet lined with parchment paper, place small mounds of grated Parmesan cheese and flatten them slightly. Bake in the oven at 375°F (190°C) for about 5-7 minutes or until they are golden and crisp.
Fry the Capers
Heat olive oil in a small frying pan over medium heat. Add the capers and fry for about 3-4 minutes until they are crispy. Remove from the pan and drain on paper towels.
Making the Dressing
Prepare the Dressing
In a bowl, whisk together minced garlic, lemon juice, Dijon mustard, and olive oil until emulsified. Season with salt and pepper to taste.
Assembly
Combine and Serve
In a large mixing bowl, combine the black kale, focaccia croutons, and fried capers. Drizzle with the dressing and toss gently to coat. Top with Parmesan crisps before serving.
