Restaurants›Ivy & Varley›Kale Caesar Recipe

Kale Caesar Recipe

Inspired by Ivy & Varley
Time30m
Serves4

tuscan kale, focaccia croutons, parmesan, lemon zest, korean chili flakes, charred onion-dill caesar dressing

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Ingredients

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Salad Components

Method

Preparation

1

Make Focaccia Croutons

Preheat the oven to 375°F (190°C). Cut the focaccia bread into 1-inch cubes. Spread the cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for 15-20 minutes or until golden and crispy. Set aside.

2

Prepare the Dressing

In a blender, combine charred onions, dill, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

3

Prepare the Kale

Remove the tough stems from the Tuscan kale and tear the leaves into bite-sized pieces. In a large bowl, massage the kale leaves with a pinch of salt for about 2-3 minutes until they become tender.

4

Assemble the Salad

Add the focaccia croutons, grated Parmesan, lemon zest, and Korean chili flakes to the massaged kale. Drizzle with the charred onion-dill Caesar dressing and toss to combine.

5

Serve

Serve immediately, garnished with additional Parmesan and chili flakes if desired.