Italian Kale Caesar Salad
A modern twist on the classic Caesar salad featuring baby kale and homemade anchovy-based dressing. Topped with crispy homemade croutons and grana padano cheese, this salad combines traditional Italian flavors with nutritious kale.
Ingredients
- •1 piece large egg yolk
- •1 clove garlic clove, smashed, peeled, and trimmed
- •3 fillets anchovy fillets, packed in oil, drained
- •1½ tablespoon lemon juice
- •1½ tablespoon red wine vinegar
- •1 tablespoon Dijon mustard
- •1 teaspoon dried oregano
- •1 teaspoon colatura
- •¼ teaspoon cayenne
- •½ cup canola oil
- •⅝ cup olive oil
- •½ cup grana padano cheese
- •1 to taste Kosher salt
- •1 to taste black pepper
- •4 ounces country bread
- •10 ounces baby kale
Cooking Instructions
- 1.
Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.
10 min
- 2.
Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.
10 min
- 3.
Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.
5 min
- 4.
Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.