Best Italian Kale Caesar Salad Recipes

KALE CAESAR SALAD

Steps:

• Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
• In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
• In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.

KALE CAESAR SALAD

Steps:

• For the dressing: Whisk together the mayonnaise, lemon juice, Parmesan, olive oil, mustard, anchovy paste, pepper, salt and garlic in a large bowl. Set aside to let the flavors marry.
• For the salad: Heat a large skillet over medium heat. Add the oil and heat another 30 seconds, then add the bread cubes. Cook, tossing often, until the bread cubes are beginning to brown and get crispy, about 6 minutes. Season with the salt and 2 tablespoons Parmesan and cook until the cubes are evenly golden and crispy, another 3 minutes. Remove to a paper towel-lined plate and reserve.
• Add the baby kale to the bowl with the dressing. Toss gently to coat. Add the toasted bread and the remaining 1/4 cup Parmesan to the salad and toss once again.

KALE CAESAR SALAD

Steps:

• In a large salad bowl, toss kale, romaine, croutons and cheese. For dressing, combine remaining ingredients in a small bowl; pour over the salad and toss to coat. Serve immediately.

ITALIAN KALE CAESAR SALAD

Steps:

• 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.
• 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.
• Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.
• Do ahead
• Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.