Kale Caesar Salad
Makes 6 servings
In New England there’s always a lot of kale around—so it didn’t take long to discover it makes a great salad. Kale’s sturdy textures and flavors are a perfect match for this vibrant Caesar dressing. It’s even better if you make your own croutons—just toss 1½ cups cubed, crustless French or Italian bread with a drizzle of olive oil, spread on a baking sheet and bake at 300°F until crisp, about 20 minutes.
- 1 small garlic clove, minced
- Pinch kosher or other coarse salt
- 4 anchovy fillets, finely chopped, or ½ teaspoon anchovy paste (optional)
- 1 large egg
- 2 tablespoons fresh lemon juice
- ¾ teaspoon Dijon mustard
- ½ cup extra-virgin olive oil
- 3 tablespoons freshly grated Romano or Parmesan cheese, plus more for garnish
- Freshly ground pepper, to taste
- 1 small bunch kale, deribbed and thinly sliced
- 1½ cups croutons
On a cutting board, sprinkle the minced garlic with the salt and mash with the side of a sturdy knife to a paste. Add anchovies or anchovy paste, if using, and continue mashing until combined. Scrape into a medium bowl.
Whisk in the egg, lemon juice, and mustard until blended. Add the olive oil in a slow, steady stream, whisking constantly, until thick and smooth. Whisk in the grated cheese and pepper.
Place the kale and croutons in a large salad bowl and toss with the dressing. Sprinkle with a little more grated cheese and serve at once.