Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Kale Caesar
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 431
- Total Fat
- 34 g
- Saturated Fat
- 7 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 108 mg
- Sodium
- 503 mg
Kale Caesar keeps everything you love — garlicky dressing, sharp Parmigiano and crunchy croutons — but swaps in hearty kale for romaine for extra texture and staying power. Massaging the kale allows its edges to soften and tames any bitterness, transforming it into the perfect base for a creamy, punchy dressing. The result is crisp yet tender, savory and bright, ideal for a Tuscan meal.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 431
- Total Fat
- 34 g
- Saturated Fat
- 7 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 108 mg
- Sodium
- 503 mg
Ingredients
Croutons:
Salad:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the croutons: Preheat the oven to 375 degrees F.
- Put the bread pieces on a rimmed baking sheet. Toss the bread with the olive oil, garlic and 1/2 teaspoon salt. Spread the bread in a single layer and bake until golden brown, 10 to 12 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and the Parmigiano. Set aside to cool.
- For the salad: Finely chop the anchovies, then use the side of your knife to mash them into a paste.
- Add the anchovy paste, garlic, egg yolks, lemon zest and juice and mustard to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 4 tablespoons of the Parmigiano and the Pecorino. If needed, add water 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
- Add the kale to a large serving bowl and massage with your hands for about 10 minutes, until the kale softens. Gently toss with the dressing until coated. Toss in the croutons; taste and adjust the seasoning with salt and pepper. To serve, top with the remaining 2 tablespoons Parmigiano and a few grinds of black pepper.
