Simple Recipes for Every Day
Kale Caesar Salad
- Serves: 4
- Prep Time: 10 min
- Cook Time: 10 min
Ingredients
Salad
- ½ cup finely grated Parmesan cheese
- 3 tablespoons extra-virgin olive oil
- ½ cup panko breadcrumbs
- 6 cups Italian kale, stems removed and roughly chopped
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1 large avocado, pitted and diced
- Caesar dressing
Ingredients
Salad
- ½ cup finely grated Parmesan cheese
- 3 tablespoons extra-virgin olive oil
- ½ cup panko breadcrumbs
- 6 cups Italian kale, stems removed and roughly chopped
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1 large avocado, pitted and diced
- Caesar dressing
Method
Preheat the oven to 400°F with a rack in the center position. Line a rimmed baking sheet with parchment paper.
Make the salad. Add 1 tablespoon of the Parmesan to the prepared baking sheet. Repeat with the remaining Parmesan, spacing each pile about ½ inch apart. Bake for 3 to 5 minutes, or until golden. Let cool, then break up into bite size pieces.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Once the oil is glistening, add the panko, then reduce the heat to low. Cook, stirring often, until golden brown, about 3 minutes.
In a large bowl massage the kale with the lemon juice until tender and glossy.
Make the dressing. In the base of a blender or food processor, combine the yolks, anchovies, garlic, 1 tablespoon of the lemon juice, and salt. Blend until combined, about 30 seconds. Slowly pour in the oil until dressing has thickened, then add the remaining lemon juice, worcestershire sauce, and black pepper and blend until smooth.
Add the dressing and half of the Parmesan crisps to the bowl with the kale and toss to combine. Top with toasted panko, avocado, remaining Parmesan crisps, and pepper to serve.