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Kale Caesar Recipe

Name: Foxcroft Food & Wine - Raleighs Kale Caesar Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 cups curly kale leaves, stems removed and chopped; 1 cup radicchio, thinly sliced; 3 tbs grated pecorino romano; 1 tbs toasted pistachios, coarsely chopped; 0.75 cup kalamata breadcrumb mixture (see Breadcrumbs section); 0.5 cup pickled red onion (see Pickled Red Onion section); 0 to taste freshly ground black pepper; 0.5 cup mayonnaise (preferably full-fat); 0.25 cup plain Greek yogurt; 2 tbs fresh lemon juice; 2 tbs extra-virgin olive oil; 2 tbs anchovy fillets, finely chopped (or 1 tsp anchovy paste); 1 clove garlic, minced; 0.5 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 2 tbs grated pecorino romano (for dressing); 0.25 tsp salt; 0 to taste freshly ground black pepper; 2 cups day-old baguette or sourdough, torn into 1/2-inch pieces; 2 tbs olive oil; 0.25 cup finely chopped kalamata olives (pitted); 0.25 tsp garlic powder; 0.25 tsp dried oregano; 0.125 tsp salt; 1 small red onion, thinly sliced; 0.5 cup white wine vinegar; 0.5 cup water; 1 tsp granulated sugar; 0.5 tsp salt

Inspired by Foxcroft Food & Wine - Raleigh

Time45m

Serves4

radicchio, pecorino, kalamata breadcrumbs, pickled red onion, toasted pistachio

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Ingredients

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Salad

8 cups curly kale leaves, stems removed and chopped

1 cup radicchio, thinly sliced

3 tbs grated pecorino romano

1 tbs toasted pistachios, coarsely chopped

3/4 cup kalamata breadcrumb mixture (see Breadcrumbs section)

1/2 cup pickled red onion (see Pickled Red Onion section)

0 to taste freshly ground black pepper

Dressing

1/2 cup mayonnaise (preferably full-fat)

1/4 cup plain Greek yogurt

2 tbs fresh lemon juice

2 tbs extra-virgin olive oil

2 tbs anchovy fillets, finely chopped (or 1 tsp anchovy paste)

1 clove Garlic, minced

1/2 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

2 tbs grated pecorino romano (for dressing)

1/4 tsp Celtic sea salt

0 to taste freshly ground black pepper

Kalamata Breadcrumbs

2 cups day-old baguette or sourdough, torn into 1/2-inch pieces

2 tbs olive oil

1/4 cup finely chopped kalamata olives (pitted)

1/4 tsp Watkins garlic powder

1/4 tsp Dried oregano

1/8 tsp Celtic sea salt

Pickled Red Onion (quick)

1 small Red onion, thinly sliced

1/2 cup white wine vinegar

1/2 cup water

1 tsp granulated sugar

1/2 tsp Celtic sea salt

Method

Pickled Red Onion

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan, combine white wine vinegar, water, sugar, and 0.5 tsp salt. Heat just until sugar and salt dissolve and liquid is warm (do not boil), about 2–3 minutes.

Pour the warm pickling liquid over the onions, pressing them down so they’re submerged. Let cool to room temperature, then refrigerate at least 30 minutes (can be made up to 3 days ahead). Drain before using, reserving a little liquid if you like to loosen the dressing.

Kalamata Breadcrumbs

Preheat oven to 350°F (175°C). Spread torn bread pieces on a baking sheet and toast 6–8 minutes until starting to dry and lightly golden.

In a small bowl, toss toasted bread with 2 tbs olive oil, chopped kalamata olives, garlic powder, oregano, and 1/8 tsp salt until evenly coated.

Return to baking sheet and bake 6–8 more minutes, stirring once, until crunchy. Cool slightly, then pulse 6–8 times in a food processor to make coarse breadcrumbs. Cool completely before using. Yield about 3/4 cup.

Dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbs lemon juice, 2 tbs extra-virgin olive oil, chopped anchovy fillets (or 1 tsp anchovy paste), minced garlic, 1/2 tsp Dijon, 1/2 tsp Worcestershire, 2 tbs grated pecorino, and 1/4 tsp salt until smooth.

Taste and adjust seasoning with additional lemon juice, salt, or pepper. If dressing is too thick, thin with up to 1–2 tbs reserved pickling liquid or water.

Salad Assembly

Place the chopped kale in a large mixing bowl. Add 3 tbs of the dressing and massage the dressing into the kale with your hands for 1–2 minutes until leaves soften and darken.

Add the sliced radicchio to the kale and toss to combine.

Add half of the pickled red onion (about 1/4 cup), half of the kalamata breadcrumbs (about 6 tbs), and 1 tbs of the chopped toasted pistachios to the greens. Toss gently to combine.

Taste and add more dressing if desired (reserve some dressing to serve). Season with freshly ground black pepper.

Divide the salad among plates or a serving bowl. Sprinkle remaining kalamata breadcrumbs, the rest of the pickled onion, remaining chopped pistachios, and 3 tbs grated pecorino over the top for garnish.

Serve immediately so breadcrumbs remain crunchy.