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Kale Caesar Salad

Name: Kale Caesar Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Ingredients: 1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed, leaves roughly chopped (about 4 quarts loosely packed leaves); 5 tablespoons extra-virgin olive oil; 5 ounces hearty bread, roughly torn into 1-inch pieces; Kosher salt and freshly ground black pepper; 2/3 cup mayonnaise; 6 anchovy filets; 1 medium clove garlic, minced (about 1 teaspoon); 1 1/2 ounces Parmigiano-Reggiano, finely grated (about 3/4 cup); 2 teaspoons Worcestershire sauce; 2 tablespoons juice from 1 lemon; 1 small white onion or 2 shallots, finely sliced

Prep Time

Cook Time

20m

Total Time

25m

This Kale Caesar Salad is a delicious and healthy twist on the classic Caesar salad. With hearty bread, kale, and a homemade dressing with anchovies, Parmigiano-Reggiano, and Worcestershire sauce, this salad is full of flavor and makes for a satisfying and nutritious meal.

Recipe Options

Ingredients

Servings: 8

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1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed, leaves roughly chopped (about 4 quarts loosely packed leaves)

5 tablespoons extra-virgin olive oil

5 ounces hearty bread, roughly torn into 1-inch pieces

Kosher salt and freshly ground black pepper

1 medium clove garlic, minced (about 1 teaspoon)

1 1/2 ounces Parmigiano-Reggiano, finely grated (about 3/4 cup)

2 teaspoons Worcestershire sauce

2 tablespoons juice from 1 lemon

1 small white onion or 2 shallots, finely sliced

Adjust oven rack to middle position and preheat oven to 350°F (180°C). In a large bowl, massage kale with 3 tablespoons olive oil, making sure to coat all surfaces, kneading with your hands to help break down the tougher pieces, about 2 minutes. Set aside while you prepare the croutons and the dressing.

Combine bread pieces with remaining olive oil in the bowl of a food processor. Pulse until broken down into pea-sized pieces. Season to taste with salt and pepper and pulse once or twice to combine. Transfer to a rimmed baking sheet. Place in oven and bake until croutons are pale golden brown and crisp, about 20 minutes.

Wipe out food processor bowl. Combine mayonnaise, anchovies, garlic, cheese, Worcestershire sauce, and lemon juice in the food processor bowl and process until smooth. Season to taste with salt and pepper if necessary.

When croutons are cooked, add onions, dressing, and half of croutons to large bowl with wilted kale. Toss with hands until thoroughly coated. Serve sprinkled with remaining croutons.

Kale Caesar Salad

Ingredients

Steps

Nutrition Facts

Kale Caesar Salad

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts