A classic-ish kale caesar salad. Takes just minutes to prepare and easy to make ahead for a weeknight side dish or to prep for a dinner party! Serve as-is, or add chicken, shrimp, steak or even crispy chickpeas on top for a full meal.
- 2 slices sourdough bread, torn into large chunks
- 3 tablespoons olive oil, divided
- 1 lb kale (about 1 large bunche)
- 3 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 1 teaspoon anchovy paste (see notes below for vegetarian substitute)
- 2 garlic cloves, grated or minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan, divided
- Preheat oven to 350.
- Toss bread with 1 tablespoon olive oil and a little salt and pepper. Arrange on a large baking sheet and bake for 15 minutes.
- While croutons bake, prepare 1 lb of kale by removing stems and cutting into 1-2 inch pieces. Put chopped kale into a large bowl and cover with water. Let sit for 10 minutes.
- Drain kale and dry very, very well (highly suggest using a salad spinner here!).
- In a large bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons lemon juice, 2 teaspoons mustard, 1 teaspoon anchovy paste, 2 cloves of grated garlic, 1/2 teaspoon salt and and 1/4 teaspoon pepper. Slowly stream in 2 tablespoons olive oil until everything is combined and emulsified. Stir in 1/4 cup parmesan cheese.
- Add kale to dressing and toss well using tongs or your hands. You want every leaf coated! Let salad sit for 10-15 minutes.
- To serve, add croutons and remaining parmesan and toss everything together.
- If anchovies aren't your thing, or you need a vegetarian substitute I've got a couple of options for you: Use 1/2 teaspoon soy sauce or 1 teaspoon white miso paste. Either will give you that perfect salty flavor. And if you really don't want to do that, just add a little more parmesan!
- Soaking the kale for 10 minutes softens the leaves and takes out some of the bitterness. If you don't want to do that step, you can also cut the kale into smaller pieces and then use your hands to "massage" it with a teaspoon of oil. Do this for a few minutes until the kale turns a brighter green color, and then proceed with the recipe!