Recipe courtesy of Anne Burrell
Save Recipe Print
Kale Caesar Salad
Total:
20 min
Cook:
20 min
Yield:
Serves 2 to 4
Total:
20 min
Cook:
20 min
Yield:
Serves 2 to 4

Ingredients

Directions

Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve. 

In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed. 

In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Caesar Salad

Recipe courtesy of Food Network Kitchen

Caesar Salad

Recipe courtesy of Wolfgang Puck

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Massaged Kale Salad

Recipe courtesy of Aarti Sequeira

Chicken Salad with Caesar Dressing

Recipe courtesy of Joy Bauer

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Sauteed Kale

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories