Kale Caesar Salad, Pecorino, Sourdough Breadcrumbs, Lemon Recipe
Make Kale Caesar Salad, Pecorino, Sourdough Breadcrumbs, Lemon Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Ingredients
Dressing Ingredients
Breadcrumbs Ingredients
Method
Salad Preparation
- 1
Prepare the Kale
Wash the kale thoroughly under running water. Remove the tough stems and tear the leaves into bite-sized pieces. Set aside in a large mixing bowl.
- 2
Make the Dressing
In a small bowl, whisk together the olive oil, minced garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper until well combined. Adjust seasoning to taste.
Breadcrumbs Preparation
- 3
Prepare the Breadcrumbs
Preheat the oven to 350°F (175°C). Tear sourdough bread into small pieces and place them in a food processor. Pulse until you have coarse breadcrumbs.
- 4
Bake the Breadcrumbs
In a mixing bowl, toss the breadcrumbs with olive oil, garlic powder, and salt. Spread the mixture on a baking sheet and bake for about 10-12 minutes, or until golden brown and crispy, stirring halfway through.
Assembly
- 5
Combine the Salad
Add the dressing to the kale and toss well to ensure all leaves are coated. Grate the pecorino cheese over the salad and toss gently.
- 6
Serve the Salad
Top the salad with the crispy sourdough breadcrumbs and a squeeze of fresh lemon juice. Serve immediately.