The first time I tried kale in a salad I wasn't impressed, then I grew it. It is easy to start from seed, can be planted in cool weather and, once established, it withstands drought, pests, heat and a light frost. A plant that robust had to have a place in my garden! Over the years, I have found some fantastic ways to use it in recipes. This kale Caesar is one of them. Super easy, simple and delicious and the best part of this recipe is that the salad can be prepared in advance, and actually tastes better when dressed and refrigerated for at least 30 minutes. A salad that can be prepared in advance! That's a reason to give kale a chance!
16cupscurly kalestems removed and ripped into small pieces
½cupfresh parmesan cheesereserve for topping each serving
optional: crisp crumbled bacon
Croutons:
6slicessourdough breadcut into cubes
2tablespoonsolive oil
¼teaspoonblack pepper
¼teaspoonsalt
Dressing:
½cupmayonnaise
¼cupfresh parmesan cheesefinely grated
2tablespoonsfresh lemon juice
1tablespoonWorcestershire sauce
1tablespoonDijon mustard
1clovegarlicminced
½teaspoonsalt
½teaspoonpepper
¼cupextra-virgin olive oil
optional: 3 anchovy fillets rinsed and chopped fine
Instructions
Rinse the kale, spin it using a salad spinner or pat dry and then add it to a large bowl.
Combine the ingredients for the dressing, pour over the kale and mix. Cover the bowl and refrigerate for 30 minutes or up to 6 hours.
While the salad is marinating in the refrigerator, preheat the oven to 350°F and set the rack to the middle position.
Toss the sourdough cubes with the olive oil, salt and pepper and then spread them out on the rimmed baking sheet. Bake for 15 minutes. Cool completely.
To serve, first stir the salad again to redistribute the dressing. Mound 6 portions on individual plates, top with croutons and additional parmesan cheese.
Notes
You can reduce the amount of dressing used to marinate the salad to just ¾ cup but make sure to serve the remaining dressing on the side.