Cavolo Nero Caesar Side Salad Recipe

Prepare cavolo nero

Remove thick central ribs from the cavolo nero leaves by running a knife down both sides of the rib, then tear leaves into bite-size pieces. Place the leaves in a large mixing bowl.

Massage leaves

Sprinkle a pinch (about 1/8 tsp) of fine sea salt over the torn leaves. Using clean hands, massage the cavolo nero for 1 to 2 minutes until the leaves wilt slightly, darken in color and become tender. This reduces toughness and bitterness.

Make the dressing (traditional emulsified)

In a medium bowl, mash the anchovy fillets and smashed garlic into a smooth paste with the back of a spoon or a fork. Add the egg yolk (or mayonnaise), Dijon mustard, lemon juice, Worcestershire sauce, and a pinch of salt and pepper. Whisk together while drizzling in the olive oil a little at a time to emulsify into a creamy dressing. If the dressing is too thick, whisk in up to 1 teaspoon of hot water to loosen. Taste and adjust seasoning with salt, pepper, or more lemon as needed.

Quick blender option

Alternatively, combine anchovies, garlic, egg yolk (or mayo), mustard, lemon, Worcestershire and a pinch of salt in a small blender or food processor. With the motor running, slowly stream in the olive oil until thick and creamy. Add 1 tsp hot water if needed to reach desired consistency.

Toast and fry bread

Heat a 10–12 inch skillet over medium heat. Add 2 tablespoons olive oil and warm until shimmering. Add the torn bread pieces in a single layer (you may need to do this in batches). Cook, stirring frequently, until the crumbs are golden brown and crisp, about 4–6 minutes. Season with 1/4 teaspoon salt and a pinch of black pepper during cooking. Transfer breadcrumbs to a paper towel-lined plate to cool and crisp further.

Make extra-crispy breadcrumbs (oven alternative)

Preheat oven to 350°F (175°C). Toss bread pieces with the oil, salt and pepper on a baking sheet and bake, stirring once, until golden and crisp, 8–12 minutes. Allow to cool.

Add about 3/4 cup of the grated Parmesan to the massaged cavolo nero and toss lightly to combine.

Add 3 to 4 tablespoons of the Caesar dressing to the kale and toss thoroughly until the leaves are evenly coated. Taste and add more dressing, lemon juice or a pinch of salt if desired. The salad should be well coated but not swimming in dressing.

Fold in about three quarters of the fried breadcrumbs, reserving the rest for garnish.

Transfer the salad to a serving bowl or plate. Top with the reserved fried breadcrumbs and the Parmesan shavings. Grind a little fresh black pepper over the top and serve with lemon wedges on the side for optional brightening.

Serve immediately so breadcrumbs stay crisp. Leftover dressed kale can be stored in the refrigerator for up to 1 day (add fresh breadcrumbs and shavings before serving).