Italian Kale Caesar Salad Recipe

Name: Italian Kale Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg yolk; 1 garlic clove, smashed, peeled, and trimmed; 3 anchovy fillets, packed in oil, drained; 1 tablespoon plus 1 1/2 teaspoons lemon juice; 1 tablespoon plus 1 1/2 teaspoons red wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon dried oregano; 1 teaspoon colatura (Italian fish sauce; optional); 1/4 teaspoon cayenne; 1/2 cup canola oil; 1/2 cup plus 2 tablespoons olive oil, divided; 1/2 cup freshly grated grana padano cheese; Kosher salt; Freshly ground black pepper; 4 ounces country bread, crusts removed, bread torn into small pieces; Two (5-ounce) containers baby kale

Servings: persons

1 large egg yolk
1 garlic clove, smashed, peeled, and trimmed
3 anchovy fillets, packed in oil, drained
1 tablespoon plus 1 1/2 teaspoons lemon juice
1 tablespoon plus 1 1/2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon colatura (Italian fish sauce; optional)
1/4 teaspoon cayenne
1/2 cup canola oil
1/2 cup plus 2 tablespoons olive oil, divided
1/2 cup freshly grated grana padano cheese
Kosher salt
Freshly ground black pepper
4 ounces country bread, crusts removed, bread torn into small pieces
Two (5-ounce) containers baby kale

1
Preheat oven to 400u00b0F. 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; puree until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.
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.
3
Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.
4
Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.

1331

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large egg yolk, 1 garlic clove, smashed, peeled, and trimmed, 3 anchovy fillets, packed in oil, drained, 1 tablespoon plus 1 1/2 teaspoons lemon juice, and more.

Yes, Italian Kale Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Italian Kale Caesar Salad

How did you like this recipe?

Frequently Asked Questions