Cavolo Nero Caesar Salad Recipe

Prepare the cavolo nero

Wash the cavolo nero thoroughly. Strip and discard or save thick stems for another use, then tear the leaves into 1–2 inch pieces. Place the torn leaves in a large bowl.

Massage (optional but recommended)

Add 1 tablespoon fresh lemon juice and 1 teaspoon kosher salt to the leaves. With clean hands, massage the leaves for 1–2 minutes until they darken and become tender and slightly wilted. This reduces bitterness and makes the leaves more pleasant to eat.

Finish the salad

When ready to serve, add 3/4 cup (about) of the prepared Caesar dressing to the cavolo nero and toss thoroughly to coat. Add 3/4 to 1 cup grated or shaved Parmesan and toss again. Taste and adjust seasoning with additional lemon juice, salt, or pepper as desired. Drizzle with 1 teaspoon extra-virgin olive oil if you like a silkier finish and finish with freshly ground black pepper.

Prepare ingredients

Ensure anchovies are finely chopped and garlic is minced. Separate two large eggs and keep the yolks at room temperature for easier emulsification.

Whisk base

In a medium bowl, whisk together 2 egg yolks, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, the chopped anchovies, and the minced garlic until smooth and homogenous.

Emulsify with oil

Very slowly drizzle in 6 tablespoons olive oil while whisking vigorously (or use an immersion blender on low). Start drop by drop to build an emulsion, then in a thin steady stream until the dressing thickens and becomes glossy. If it becomes too thick, whisk in a teaspoon or two of warm water or more lemon juice to loosen.

Finish and season

Whisk in 2 tablespoons grated Parmesan, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or anchovy to preference. Refrigerate for up to 3 days. Bring to room temperature before using.

Toss and toast

Preheat oven to 375°F (190°C). In a bowl, toss 3 cups bread cubes with 2 tablespoons olive oil and 1/2 teaspoon salt until evenly coated.

Bake

Spread the bread cubes in a single layer on a baking sheet and bake 10–12 minutes, tossing once, until golden and crisp. Remove from oven and while still warm, rub with the cut side of 1 garlic clove for a subtle garlic flavor. Let cool.