Name: The Warrens Black Kale Caesar Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups black kale (Tuscan/Lacinato), stems removed, leaves chopped; 1 cup Reggiano Parmesan, finely grated; 2 tbsp fresh lemon juice; 1 tsp freshly ground black pepper; 0.5 tsp sea salt; 3 cups day-old country or sourdough bread, cut into 3/4-inch cubes; 2 tbsp extra-virgin olive oil; 1 clove garlic clove, minced; 0.25 tsp fine sea salt; 0.5 cup extra-virgin olive oil; 2 tbsp neutral oil (canola or grapeseed); 4 fillets anchovy fillets, drained; 2 cloves garlic cloves, peeled; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 0.25 cup Reggiano Parmesan, grated (for dressing); 1.5 tbsp fresh lemon juice; 1 each egg yolk (or 1 tbsp mayonnaise as substitute); 0.25 tsp freshly ground black pepper; 0.125 tsp sea salt; 1 each cooked chicken breast, sliced (add-on); 6 each large shrimp, peeled, deveined, tails removed (add-on); 1 tbsp olive oil for cooking shrimp/chicken; 0.25 tsp salt and pepper for cooking

Method

Croutons

1
Preheat oven to 375°F (190°C). Toss bread cubes with 2 tbsp extra-virgin olive oil, minced garlic and 1/4 tsp salt until evenly coated.
2
Spread cubes in a single layer on a rimmed baking sheet. Bake, stirring once, until golden and crisp, 10–12 minutes. Remove and cool. Reserve until plating.

Caesar Dressing

3
If using raw egg yolk and you prefer to reduce risk, use pasteurized yolk or 1 tbsp mayonnaise instead. In a medium bowl or small food processor, mash the anchovy fillets and garlic into a paste with a pinch of salt.
4
Add the egg yolk (or mayonnaise), Dijon mustard, Worcestershire, lemon juice and grated Parmesan. With whisk or processor running, slowly stream in olive oil and neutral oil to emulsify into a thick, creamy dressing. Season with 1/8 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or anchovy to preference. Chill until ready to use.

Optional Protein

5
Chicken (if adding)
Season cooked chicken breast with a pinch of salt and pepper. Warm 1 tbsp oil in a skillet over medium-high heat. Sear chicken slices 1–2 minutes per side just to reheat and add light browning. Remove and let rest 1 minute, then slice thinly.
6
Shrimp (if adding)
Pat shrimp dry and season lightly with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high heat. Cook shrimp 1–2 minutes per side until opaque and firm. Remove from heat and keep warm.

Salad Assembly

7
Place chopped kale in a large mixing bowl. Pour 1/3 to 1/2 cup of the prepared dressing over the kale (start with less; you can add more) and toss vigorously for 1–2 minutes to tenderize and evenly coat the leaves. Let sit 3–5 minutes to soften further; toss again.
8
Add 3/4 cup grated Reggiano and half of the croutons to the dressed kale; toss to combine. Taste and add more dressing, salt or lemon juice if needed.
9
Portion salad onto plates or a large platter. Top with remaining croutons and an additional sprinkle of Reggiano (about 1/4 cup). Grind fresh black pepper over each portion.
10
If ordered, arrange sliced chicken or cooked shrimp on top of the salad and serve immediately.

Black Kale Caesar Recipe

Ingredients

Salad

Croutons

Caesar Dressing

Optional Add-Ins

Method

Croutons

Caesar Dressing

Optional Protein

Chicken (if adding)

Shrimp (if adding)

Salad Assembly

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