Kale Caesar Salad
This classic salad calls for a proper Caesar dressing made with raw egg—use the freshest you can find. If you can’t find boquerones, any anchovies will work.
Ingredients
- DRESSING:
- 6 anchovies chopped
- 2 cloves garlic
- 3 tablespoons Dijon mustard
- ⅓ cup lemon juice
- 1 large egg yolk
- ½ cup extra-virgin olive oil
- ½ cup grapeseed canola, or other neutral oil
- ⅓ cup grated parmesan cheese
- Freshly ground black pepper to taste
- SALAD:
- 4 cups cubed crusty Italian bread such as pane pugliese
- 3 tablespoons extra-virgin olive oil
- 1 bunch curly kale ribs removed and leaves torn into bite-size pieces
- Grated parmesan cheese to garnish
- Freshly ground black pepper to garnish
- Boquerones to garnish
Instructions
- DRESSING:
- Combine anchovies, garlic, mustard, and lemon juice in a food processor and pulse until a smooth paste forms. Add egg yolk and pulse to combine. Slowly pour in oils, pulsing until a thick, emulsified dressing forms. Do not leave motor running or the dressing could break. Stir in parmesan cheese. Season with pepper.
- SALAD:
- Heat oven to 350ºF.Toss bread with olive oil and spread in an even layer on a baking sheet. Bake, tossing halfway through, until bread is golden and crispy, about 15 minutes. Set croutons aside until salad is assembled.
- Toss kale with dressing in a large serving bowl. You may not need all the dressing. Top with croutons, freshly grated parmesan cheese, and a few grinds of black pepper. Scatter boquerones on top. Serve immediately.
Photo Credit Lisa Monahan
Molly Shuster
Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.
