Kale Caesar Salad
Kale Caesar Salad
Ingredients
For the Caesar Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste, or 2 minced anchovy fillets
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic, clove, minced
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Parmesan cheese, finely grated, plus more for topping
For the Homemade Breadcrumbs
- 1/2 baguette, stale, or 2 cups of day-old bread, torn into pieces
- 1 teaspoon dried Italian herbs
- 2 tablespoons olive oil
- 1/4 teaspoon salt
For the Salad
- 1 pound curly kale, washed, tough stems removed, and roughly chopped
Instructions
- 1
Prepare the homemade breadcrumbs: Preheat oven to 350°F (175°C). In a food processor, combine the torn baguette pieces, dried Italian herbs, olive oil, and salt. Pulse until coarse, golden-brown breadcrumbs are formed. Spread the breadcrumbs in a single layer on a baking sheet. Bake for 8-10 minutes, or until lightly toasted and crisp. Let cool completely.
⏱️ 15 min•🌡️ 350
- 2
Prepare the Caesar dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, anchovy paste, lemon juice, and minced garlic until well combined. Season with freshly ground black pepper. Stir in the 1/2 cup of finely grated Parmesan cheese until the dressing is smooth and creamy.
⏱️ 5 min
- 3
Prepare the kale: Ensure the washed and chopped kale is thoroughly dried, using a salad spinner if available, to remove any excess moisture. Transfer the dry kale to a large mixing bowl.
⏱️ 3 min
- 4
Assemble the salad: Pour the prepared Caesar dressing generously over the kale in the large mixing bowl. Using your hands or tongs, toss the kale and dressing together until every leaf is thoroughly coated. You may need to massage the dressing into the kale slightly to tenderize it.
⏱️ 2 min
- 5
Serve: Pile the dressed kale salad high onto a serving platter or individual plates. Lavishly top with additional freshly grated Parmesan cheese and a generous layer of the homemade breadcrumbs. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Kale Caesar Salad
Ingredients
For the Caesar Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste, or 2 minced anchovy fillets
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic, clove, minced
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Parmesan cheese, finely grated, plus more for topping
For the Homemade Breadcrumbs
- 1/2 baguette, stale, or 2 cups of day-old bread, torn into pieces
- 1 teaspoon dried Italian herbs
- 2 tablespoons olive oil
- 1/4 teaspoon salt
For the Salad
- 1 pound curly kale, washed, tough stems removed, and roughly chopped
Instructions
- 1
Prepare the homemade breadcrumbs: Preheat oven to 350°F (175°C). In a food processor, combine the torn baguette pieces, dried Italian herbs, olive oil, and salt. Pulse until coarse, golden-brown breadcrumbs are formed. Spread the breadcrumbs in a single layer on a baking sheet. Bake for 8-10 minutes, or until lightly toasted and crisp. Let cool completely.
⏱️ 15 min•🌡️ 350 - 2
Prepare the Caesar dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, anchovy paste, lemon juice, and minced garlic until well combined. Season with freshly ground black pepper. Stir in the 1/2 cup of finely grated Parmesan cheese until the dressing is smooth and creamy.
⏱️ 5 min - 3
Prepare the kale: Ensure the washed and chopped kale is thoroughly dried, using a salad spinner if available, to remove any excess moisture. Transfer the dry kale to a large mixing bowl.
⏱️ 3 min - 4
Assemble the salad: Pour the prepared Caesar dressing generously over the kale in the large mixing bowl. Using your hands or tongs, toss the kale and dressing together until every leaf is thoroughly coated. You may need to massage the dressing into the kale slightly to tenderize it.
⏱️ 2 min - 5
Serve: Pile the dressed kale salad high onto a serving platter or individual plates. Lavishly top with additional freshly grated Parmesan cheese and a generous layer of the homemade breadcrumbs. Serve immediately.