This recipe is dedicated to my dear friend Kevin, who has always loved Caesar salad, and like me, has a healthy obsession with kale. Like other dark leafy greens, kale is unbelievably nutritious, full of antioxidants. It is unusually high in fiber, vitamin A, and calcium. Most often, I toss kale in olive oil, garlic and red pepper flakes in a hot pan, then add a bit of chicken broth and braise for 7 minutes, and finish it with a squeeze of lemon juice. Yet it is a highly versatile vegetable; it is excellent sauteed, grilled, or raw.
This salad features raw kale in a very robust Caesar dressing. Unlike romaine, kale actually benefits if it wilts slightly in the dressing. Letting it sit for 5 or ten minutes tenderizes the greens and allows the flavors to meld. The homemade croutons, sprinkled with herbes de Provence, are an excellent garnish to soak up the tasty dressing.
Kale Caesar Salad
adapted from Chad Robertson’s Tartine Bread
Ingredients
(3 to 4 servings with extra dressing & croutons)
Croutons
four 1-inch slices of day old country bread, torn into 1-inch pieces
2 tblsp extra-virgin olive oil
sea salt
1/2 tsp herbes de Provence
Kale Caesar
2 garlic cloves, chopped
2 olive-oil packed anchovy fillets
1 tblsp lemon zest
1 large egg yolk, room temperature
sea salt and cracked pepper
juice of one lemon
3/4 cups extra-virgin olive oil
1 head kale, center stems removed and leaves torn into bite-sized pieces
1/2 cup freshly grated Parmesan cheese
1. Make the croutons: Preheat oven to 400°. On a baking sheet, toss the bread with olive oil, a pinch of salt, and the herbes de Provence. Spread in a single layer and bake until the croutons are golden brown and crisp, turning once, about 10 minutes.
2. Make the dressing: Place the garlic, anchovies and lemon zest in a food processor and pulse together until a thick paste forms. Add the egg yolk, the lemon juice, and a pinch of salt and combine thoroughly. With the motor running, very slowly drizzle in the olive oil to create an emulsion. Season with salt and cracked black pepper to taste. If desired, add water to thin the dressing.
3. In a large bowl, toss the kale with enough dressing to coat. Add Parmesan and croutons and toss again.
All the times I’ve scrolled through your blog, never realized Kevin’s favorite salad recipe was dedicated to him—I’m so grateful for this recipe as it has kept me healthy these past few years! As delicious as it is healthy and beautiful. xo