Kale Caesar Salad Recipe
Chopped kale, pickled red onion, hazelnuts, caesar dressing & shaved parmesan cheese
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Ingredients
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Salad
Caesar Dressing
Quick Pickled Red Onion (makes extra — use 3 tbs)
Method
Quick Pickled Red Onion (makes extra — use 3 tbs)
- 1
Prepare brine
In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring just to a simmer over medium heat, stirring until sugar and salt dissolve, about 2 minutes. Remove from heat.
- 2
Pickle onions
Place the thinly sliced red onion in a heatproof jar or bowl. Pour the warm brine over the onions to fully submerge. Let cool to room temperature, then cover and refrigerate at least 30 minutes. Use 3 tablespoons of the pickled onion for the salad; reserve the rest for another use. (Can be made up to 1 week ahead.)
Caesar Dressing
- 3
Combine dressing ingredients
In a medium bowl, whisk together the mayonnaise, finely chopped anchovy fillets, grated garlic, Dijon mustard, lemon juice, Worcestershire sauce, and grated Parmesan until smooth.
- 4
Finish dressing
Slowly whisk in the 2 tablespoons olive oil until emulsified. Taste and adjust acidity or salt as needed (add more lemon for brightness or a pinch of salt if needed). Stir in 1 teaspoon freshly ground black pepper. Refrigerate dressing at least 10 minutes to let flavors meld. (Dressing can be made up to 3 days ahead.)
Salad
- 5
Toast hazelnuts
Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast 8–10 minutes until fragrant and skins blister. Transfer to a clean kitchen towel, rub to remove some loose skins, then coarsely chop. Alternatively toast in a dry skillet over medium heat, stirring, 4–6 minutes.
- 6
Prepare kale
Wash and thoroughly dry the kale. Remove and discard thick stems, stack leaves, roll and slice or chop into bite-sized pieces to yield about 8 cups. Place chopped kale in a large mixing bowl.
- 7
Massage kale
Drizzle 1 teaspoon olive oil and 1/2 teaspoon of the listed salt over the kale. Using clean hands, massage the kale for 2–3 minutes until leaves darken and soften — this reduces toughness and bitterness.
- 8
Dress the salad
Add 3 tablespoons of the prepared Caesar dressing to the massaged kale. Toss thoroughly to coat all leaves. Taste and add more dressing if desired (about 1–2 tablespoons more for heavier coating).
- 9
Assemble and finish
Fold in 3 tablespoons pickled red onion (more to taste) and the chopped toasted hazelnuts. Season with remaining salt (adjust to taste) and 1 teaspoon freshly ground black pepper. Scatter 1 cup shaved Parmesan over the top and toss lightly once more. Serve immediately.