Kale Caesar Recipe

Parboil

Place cubed potatoes in a medium pot and cover with cold salted water. Bring to a gentle boil and simmer until just tender when pierced with a fork, about 8–10 minutes. Do not overcook; they should hold shape.

Dry and Season

Drain the potatoes and let them sit in the colander for 2–3 minutes to steam-dry. Transfer to a bowl, toss with 2 tbs extra-virgin olive oil, 1 tsp garlic powder, 1 tsp salt and 1 tsp freshly ground black pepper so all cubes are lightly coated.

Roast

Preheat oven to 425°F (220°C). Spread seasoned potato cubes in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, turning once halfway through, until golden and crisp on the outside. Remove and let cool slightly.

In a medium bowl, combine 1 cup mayonnaise, 1 tbs plain Greek yogurt, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 1 tsp anchovy paste (if using). Whisk until smooth.

Add 2 grated garlic cloves, 1 tbs freshly grated Parmesan, 2 tbs extra-virgin olive oil, 1 tsp salt and 1/2 tsp freshly ground black pepper. Whisk again and taste. Adjust acidity with another 1/2 tbs lemon juice or seasoning as needed. If dressing is too thick, thin with 1–2 tbs water.

Cover and refrigerate for at least 15 minutes to allow flavors to meld. Stir again before using.

In a large bowl, add 4 cups chopped kale. Massage the kale with your hands for 1–2 minutes (press and rub) to soften the leaves and reduce bitterness; you can add a pinch of salt while massaging if desired.

Add 3 cups torn romaine to the bowl with massaged kale and toss gently to combine.

Add about 3/4 of the dressing (reserve some to serve) — start with 1/2 cup and toss; add more until leaves are lightly coated to your taste. Use tongs to lift and toss so dressing evenly coats leaves.

Add roasted potato croutons to the salad and toss gently so croutons are distributed but not crushed. If croutons have cooled completely and are soft, you can reheat in a 400°F (200°C) oven for 3–4 minutes to crisp before adding.

Stir in 1 cup grated Parmesan and taste. Add more dressing, salt, or pepper as needed.

Transfer to a serving bowl, sprinkle remaining 1/4 cup grated Parmesan over top, and serve with lemon wedges on the side for extra brightness.