Shaved Kale & Romaine Caesar Recipe

Wash kale and romaine thoroughly. Dry well using a salad spinner or clean towels.

Stack kale leaves, roll tightly, and thinly slice crosswise to create fine ribbons (shaved kale). Place kale in a large mixing bowl. Thinly slice romaine hearts and add to bowl.

Toss the greens with 1/2 tablespoon lemon juice and a pinch of salt to brighten and slightly tenderize the kale. Set aside while you prepare croutons and dressing.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together 2 tablespoons olive oil, 1 teaspoon chili-garlic sauce, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Add the bread cubes to the bowl and toss thoroughly so each cube is lightly coated with the chili-garlic oil mixture.

Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake 10–14 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and let cool (croutons will crisp further as they cool).

If using anchovies, finely chop 2 fillets and mash into a paste with the grated garlic and a pinch of salt using the side of a chef's knife or the back of a spoon.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, 3 tablespoons grated Parmesan, 1/2 teaspoon Dijon, 1/2 teaspoon Worcestershire sauce, the garlic-anchovy paste (or just grated garlic if omitting anchovies), 1/4 teaspoon black pepper and 1/4 teaspoon salt until smooth and emulsified.

Taste and adjust: more lemon for brightness, a pinch more salt if needed, or extra chili-garlic sauce for heat. If the dressing is too thick, thin with 1–2 teaspoons water or extra lemon juice to desired consistency.

Add 3–4 tablespoons of the garlic Caesar dressing to the bowl with the greens. Toss vigorously with tongs or salad forks to coat evenly. Add more dressing as needed — the goal is a light, even coating that clings to the kale ribbons and romaine.

Add half of the chili-garlic croutons and toss gently once to distribute. Transfer the dressed salad to individual plates or a serving bowl.

Top each portion with the remaining croutons, 1/8 cup freshly shaved Parmesan, and an optional drizzle of 1/2 teaspoon olive oil. Serve immediately.