Winter Kale Caesar Recipe

Prepare kale

Wash and thoroughly dry the kale. Remove thick stems and slice leaves crosswise into 1/2" ribbons. Place in a large bowl.

Massage kale with 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for 1–2 minutes until leaves soften and darken. Set aside while you finish other components.

Just before serving toss the massaged kale with 1/2 cup finely grated Pecorino Romano, reserving a little for finishing.

Heat a medium skillet over medium-high heat and add 1/2 cup neutral oil. When oil registers about 350°F (or a small piece of bread sizzles immediately), add salami slices in a single layer—work in batches if necessary so they don't overlap.

Fry 1–2 minutes per side until edges are crisp and the slices have expelled some fat. If using brown sugar, sprinkle lightly onto slices in the last 30 seconds to encourage slight caramelization. Remove to a paper-towel-lined tray to drain and cool; they will crisp further as they cool.

When cool, break larger crisped slices into bite-sized shards (about 1" pieces). Reserve any rendered fat; you can use a teaspoon to finish breadcrumbs if desired.

Place bread cubes into a food processor and pulse to coarse crumbs (or grate with a box grater). You should have roughly 1 1/2–2 cups coarse crumbs.

Heat a skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon olive oil (or 1 tablespoon rendered salami fat + 1 tablespoon butter for added flavor). When butter foams, add the minced garlic and chopped anchovy fillets and sauté 30–45 seconds until fragrant and anchovies mostly dissolve.

Add the breadcrumbs and stir to coat. Cook, stirring frequently, until crumbs are golden and crisp, about 4–6 minutes. Stir in chopped parsley, lemon zest, and 1/8 teaspoon black pepper. Taste and adjust salt only if needed (anchovies are salty). Transfer to a bowl and let cool; breadcrumbs will crisp more as they cool.

In a blender or food processor, combine 3 black garlic cloves, 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 teaspoon anchovy paste, 1/2 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Pulse until the mixture is smooth and black garlic is fully incorporated. With the blender running on low, drizzle in 2 tablespoons extra-virgin olive oil to emulsify and create a creamy dressing. Taste and adjust acidity or salt as needed—add a little more lemon or vinegar for brightness, or more anchovy paste for umami.

Chill the dressing at least 15 minutes for flavors to meld if time allows.

Place the massaged kale in a large serving bowl. Add about 3/4 of the anchovy breadcrumbs and toss gently to combine so crumbs adhere to leaves.

Drizzle about 3–4 tablespoons of the black garlic Caesar dressing over the kale (start with less; you can add more to taste) and toss until evenly coated.

Scatter the crispy fried calabrese shards over the dressed kale. Sprinkle the remaining anchovy breadcrumbs on top for crunch.

Finish with the reserved Pecorino Romano and a final grind of black pepper. Serve immediately so crisps remain crunchy.