Crunchy Caesar Recipe

Prep kale

Wash kale thoroughly, dry well (use a salad spinner or pat dry). Remove thick stems and tear leaves into bite-sized pieces. Place kale in a large mixing bowl.

Brighten

Add lemon zest and the juice of one lemon to the kale. Toss gently to coat and let sit 2–3 minutes so the acid slightly softens the leaves before dressing.

Add grated Grana Padano to the bowl but reserve about 2 tablespoons for finishing the plated salad.

Combine base

In a medium bowl or small food processor, combine 1 cup tahini, 3 tablespoons olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 grated garlic clove, 1 teaspoon Worcestershire sauce and 1 teaspoon apple cider vinegar.

Emulsify and thin

Whisk or pulse until smooth. The mixture will be thick; add 1–3 tablespoons water, a tablespoon at a time, until the dressing reaches a creamy pourable consistency (target about 2–3 tablespoons).

Season

Stir in 1 tablespoon finely chopped rinsed capers, 3 teaspoons salt and 1 teaspoon black pepper. Taste and adjust: add more lemon juice for brightness, salt for seasoning or water to loosen. Set aside.

Prepare breadcrumbs

If using a loaf, tear bread into pieces and blitz in a food processor to coarse crumbs; measure 1 cup. In a skillet over medium heat, warm 1 tablespoon butter and 2 tablespoons olive oil until butter melts and begins to foam.

Toast crumbs & sesame

Add the breadcrumbs and 2 tablespoons sesame seeds to the skillet. Toast, stirring constantly, until golden-brown and crisp, about 4–6 minutes. Season with 1/2 teaspoon salt. Transfer to a bowl to cool so they stay crunchy.

Fry capers

Wipe the skillet and add remaining 1 tablespoon olive oil, heat until shimmering. Add 3 tablespoons capers and fry until they sizzle and become crisp, about 1–2 minutes. Use a slotted spoon to transfer fried capers to paper towel to drain. Reserve oil if desired for extra flavor in dressing or to drizzle on salad.

Dress the kale

Pour about half the tahini Caesar dressing over the kale (you can always add more). Using clean hands or salad tongs, massage and toss the dressing into the kale for 1–2 minutes until leaves are evenly coated and slightly softened.

Add cheese and crunch

Toss in most of the grated Grana Padano, then sprinkle the toasted breadcrumbs and sesame seed mixture over the salad. Finish with the fried capers, reserving a few crumbs and capers for garnish.

Finish and serve

Taste and adjust with more dressing, lemon juice, or salt if needed. Plate the salad and finish with the reserved Grana Padano, extra lemon zest if desired, and a final sprinkle of fried capers and breadcrumbs for crunch. Serve immediately.