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Epicurious

Italian Kale Caesar Salad

By Maialino

5.0

(6)

Kale Caesar Salad
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi

You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing—you'll want to keep using it on all your salads all week.

Recipe information

  • Total Time

    30 minutes

  • Yield

    6–8 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

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.

  2. Do ahead

    Step 4

    Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.

TagsSaladCaesar SaladAnchovyFishSeafoodCheeseDairyKaleLeafy GreensVegetableSideLunchDinnerNut FreeFood ProcessorBlenderEpicurious

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