Marinated Kale Caesar Recipe
with fried focaccia crumb, 2-year asiago, bacon lardons, burnt lemon
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Ingredients
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Marinated Kale
Caesar Dressing
Fried Focaccia Crumb
Bacon Lardons
Finishing & Garnish
Method
Marinated Kale
- 1
Prepare and massage kale
Rinse kale, remove thick stems, and tear leaves into bite-size pieces. In a large bowl whisk together 3 tbs olive oil, 1 tbs red wine vinegar, 1 minced garlic clove, 1 tsp Dijon, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add kale to the bowl and toss thoroughly. Using clean hands, massage the dressing into the kale for 2–3 minutes until leaves darken and soften. Let sit at room temperature while you prepare the rest (at least 15 minutes).
Caesar Dressing
- 2
Make dressing
In a medium bowl whisk together 3 tbs mayonnaise, 4 tbs olive oil, 3 chopped anchovy fillets, 1 minced garlic clove, 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce and 1 tsp Dijon mustard until emulsified. Stir in 1 cup grated 2-year asiago, 1 tsp freshly ground black pepper and 1/2 tsp salt. Taste and adjust acidity or salt as needed. The dressing should be thick and savory; if too thick, thin with up to 1 tbs water or lemon juice.
- 3
Combine with marinated kale
Pour about 3/4 of the dressing over the massaged kale and toss to coat evenly. Reserve the remaining dressing for plating and extra sauciness.
Fried Focaccia Crumb
- 4
Toast and crisp crumbs
Heat a large skillet over medium heat. Add 3 tbs olive oil and 1 tbs butter. Once shimmering, add the focaccia pieces or coarse crumbs in an even layer. Cook, stirring frequently, until crumbs are golden brown and crisp, about 6–8 minutes. Sprinkle in 1/2 tsp salt, 1/2 tsp garlic powder and 1/4 tsp black pepper in the last minute, toss to combine. Transfer to a paper-towel-lined tray to cool and remain crunchy.
Bacon Lardons
- 5
Render bacon
Place bacon lardons in a cold skillet in a single layer (add 1 tsp olive oil only if skillet is nonstick and bacon is very lean). Turn heat to medium-low and render slowly until fat is crisp and lardons are browned, about 8–10 minutes, stirring occasionally. Drain on paper towels, reserving about 1 tbs of bacon fat for extra flavor if desired.
Finishing & Assembly
- 6
Assemble salad
Toss the dressed kale again to ensure even coating. Transfer kale to a serving bowl or individual plates. Scatter fried focaccia crumbs over the top, then sprinkle with warm bacon lardons. Add 1/2 cup shaved 2-year asiago and drizzle any reserved dressing or a little extra olive oil if desired.
- 7
Char/burn the lemon
While assembling, place the halved lemon cut-side down in a hot skillet or over an open flame until surface is deeply charred (about 2–3 minutes). Optionally squeeze over the salad for a smoky, bitter-citrus finish—use sparingly (1/2 lemon per 4 servings) to avoid overpowering the dressing.
- 8
Serve
Finish with a light sprinkling of flaky sea salt to taste. Serve immediately so focaccia crumb stays crunchy and bacon remains crisp.