Kale Caesar Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 301
- Total Fat
- 23
- Saturated Fat
- 6
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 15
- Sodium
- 457
- Total: 35 min
- Active: 25 min
Ingredients
6 ounces country white bread (about 1/3 loaf)
1/3 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup plus 2 tablespoons freshly grated Parmesan cheese, plus one 2-ounce chunk
1/4 cup fresh lemon juice
2 tablespoons mayonnaise
1 clove garlic, smashed
3 anchovy fillets
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 bunches curly kale (about 1 pound), leaves stripped from the stems
Directions
- Make the croutons: Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Remove the bread crusts and cut the bread into small chunks (you should have about 4 cups). Transfer to a large bowl, drizzle with 3 tablespoons olive oil and toss. Season with 1/2 teaspoon salt and a few grinds of pepper. Spread on the baking sheet and bake, tossing halfway through, until crisp and golden, about 15 minutes. While the croutons are still hot, toss with 2 tablespoons grated Parmesan. Let cool.
- Meanwhile, make the dressing: Combine the lemon juice, mayonnaise, garlic, anchovies, mustard, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender. Process until smooth. With the machine running, add the remaining 1/3 cup olive oil in a slow stream to make a smooth, thick dressing.
- Cut the kale into thin ribbons and transfer to a large serving bowl. Add half of the dressing and toss well; let sit until the leaves soften a bit, about 10 minutes. Drizzle with the remaining dressing, then add the croutons and remaining 1/2 cup grated Parmesan. Toss well; season with salt and pepper. Shave the Parmesan chunk over the top with a vegetable peeler and gently toss.