Kale Caesar
This classic salad gets a trendy upgrade with lacinato kale. The dressing is a recipe from The Kitchn, I love it because it uses anchovies and egg yolks but is surprisingly light!
Servings: 6 portions
Ingredients
- 2 bunches of Lacinato kale also known as Tuscan or Dinosaur kale
- ¼ cup of grated Parmesan or Pecorino cheese
- 2 cups of cubed or torn crusty bread like a ciabatta or pane di casa
- 1 teaspoon of salt
- ½ teaspoon cracked pepper
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 2 tablespoons of olive oil
- Caesar dressing see recipe
Instructions
- Preheat the oven to 350 degrees.
- Toss the torn bread with the salt, pepper, paprika, onion powder, garlic powder, oregano and olive oil on a baking sheet. When the oven is pre-heated, bake the bread pieces for about 15 minutes, until the pieces are crunchy but not too toasted. Remove from the oven and set aside.
- While the bread is cooling, prep the kale. Thoroughly wash and dry it. Either with a knife or your hands, roughly chop (or tear) the leaves - throwing away the thick part of the stalk. You can make them as big or as little as you like. Place the prepped kale in a large bowl.
- When you have all of your ingredients ready, add the croutons, cheese, and dressing and toss the salad, leaving a few croutons and some cheese to garnish once it’s all mixed. Enjoy!