All Kale Caesar Salad & Recipe
shaved parm, chili flake, charred lemon, bread crumbs, caesar dressing
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Ingredients
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Dressing
Salad
Crumbs & Garnish
Method
Dressing
- 1
Prep and emulsify
Place the anchovy fillets and peeled garlic clove on a cutting board and finely mince (or mash to a paste with the side of a knife). In a medium bowl or the bowl of a food processor, combine the minced anchovy-garlic paste, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce and grated Parmesan. Begin whisking or pulsing while slowly streaming in the 60 ml olive oil to create a smooth emulsion. The dressing should thicken and become glossy.
- 2
Season
Taste and season the dressing with 0.25 tsp salt and 0.25 tsp freshly ground black pepper. Adjust lemon, salt or Worcestershire as needed. Set aside at room temperature while you finish the salad components.
Crumbs & Garnish
- 3
- 4
Toast the breadcrumbs
In the same skillet over medium heat, add 2 tbs olive oil. When hot, add 1.5 cups breadcrumbs and spread into an even layer. Toast, stirring frequently, until golden and crisp, 4–6 minutes. In the last 30 seconds sprinkle in 1 tsp chili flakes and 0.25 tsp salt, toss to combine and remove from heat. Transfer breadcrumbs to a plate to keep crisp.
- 5
Finish garnish
Reserve a small pinch (about 0.25 tsp) of chili flakes to sprinkle on top when serving if you want a little extra heat. Keep the charred lemon and toasted crumbs warm or at room temperature until assembly.
Salad
- 6
Prepare the kale
Place 8 cups thinly sliced lacinato kale in a large mixing bowl. Drizzle with 1 tbs extra virgin olive oil and sprinkle 0.5 tsp salt over the leaves. Using clean hands, massage the oil and salt into the kale for 2–3 minutes until the leaves darken and soften and the stems feel tender. This reduces bitterness and makes the leaves easier to eat.
- 7
Dress the kale
Add about half of the prepared Caesar dressing to the massaged kale and toss thoroughly to coat. Taste and add more dressing as needed until the kale is evenly coated but not soggy (you may not need all the dressing).
- 8
Assemble and finish
Transfer the dressed kale to a serving bowl or individual plates. Scatter the warm toasted breadcrumbs over the top to add crunch. Sprinkle the 0.5 cups shaved Parmesan evenly across the salad. Crack 0.5 tsp freshly ground black pepper over the top and, if desired, dust the reserved pinch of chili flakes for a bright, spicy finish. Squeeze the charred lemon half over the salad just before serving for an extra smoky citrus brightness.
