Kale Caesar Salad Recipe

Name: Kale Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed, leaves roughly chopped (about 4 quarts loosely packed leaves); 5 tablespoons extra-virgin olive oil; 5 ounces hearty bread, roughly torn into 1-inch pieces; Kosher salt and freshly ground black pepper; 2/3 cup mayonnaise; 6 anchovy filets; 1 medium clove garlic, minced (about 1 teaspoon); 1 1/2 ounces Parmigiano-Reggiano, finely grated (about 3/4 cup); 2 teaspoons Worcestershire sauce; 2 tablespoons juice from 1 lemon; 1 small white onion or 2 shallots, finely sliced

Servings: persons

1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed, leaves roughly chopped (about 4 quarts loosely packed leaves)
5 tablespoons extra-virgin olive oil
5 ounces hearty bread, roughly torn into 1-inch pieces
Kosher salt and freshly ground black pepper
2/3 cup mayonnaise
6 anchovy filets
1 medium clove garlic, minced (about 1 teaspoon)
1 1/2 ounces Parmigiano-Reggiano, finely grated (about 3/4 cup)
2 teaspoons Worcestershire sauce
2 tablespoons juice from 1 lemon
1 small white onion or 2 shallots, finely sliced

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. In a large bowl, massage kale with 3 tablespoons olive oil, making sure to coat all surfaces, kneading with your hands to help break down the tougher pieces, about 2 minutes. Set aside while you prepare the croutons and the dressing.
2
Combine bread pieces with remaining olive oil in the bowl of a food processor. Pulse until broken down into pea-sized pieces. Season to taste with salt and pepper and pulse once or twice to combine. Transfer to a rimmed baking sheet. Place in oven and bake until croutons are pale golden brown and crisp, about 20 minutes.
3
Wipe out food processor bowl. Combine mayonnaise, anchovies, garlic, cheese, Worcestershire sauce, and lemon juice in the food processor bowl and process until smooth. Season to taste with salt and pepper if necessary.
4
When croutons are cooked, add onions, dressing, and half of croutons to large bowl with wilted kale. Toss with hands until thoroughly coated. Serve sprinkled with remaining croutons.

548

kcal

Calories

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.

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

You need 11 ingredients. The key ingredients include: 1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed, leaves roughly chopped (about 4 quarts loosely packed leaves), 5 tablespoons extra-virgin olive oil, 5 ounces hearty bread, roughly torn into 1-inch pieces, Kosher salt and freshly ground black pepper, and more.

Yes, 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.

Kale Caesar Salad

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