Kale Caesar Salad
Courtesy of Jane Ariel Katz
Guest post by food writer and photographer Jane Ariel Katz.
Caesar salad is my absolute favorite way to enjoy greens because it's all the best things: salty, creamy, cheesy and packed with umami. While Caesar is traditionally made with romaine, I love to mix it up sometimes and make this version using lacinto kale.
This salad has everything you want (cheese, bread, greens) and absolutely nothing you don't. Let's make a homemade dressing (that literally takes 4 minutes to pull together) with secret ingredients that take this salad from good to great. Also, you'll find my lazy girl's guide to croutons, and some tricks for improving all of your salads from here on out!
INGREDIENTS
2 bunches lacinto kale (de-stemmed)
1/4 lb. Parmeggiano-Reggiano cheese (shaved using a vegetable peeler)
2-3 slices sourdough bread (I like Bread Alone brand)
1/2 lemon (juice only)
1 egg yolk
1 tsp anchovy paste (or 1-2 small anchovies, mashed)
1 tbsp caper juice (just pour out liquid from your caper jar)
1 tbsp dijon mustard
1/3 cup neutral oil (such as canola, vegetable or avocado)
1/3 tsp sea salt
Pinch of fresh cracked black pepper
DIRECTIONS
To begin, remove the stems from your kale. Then roughly chop into bite size pieces. Wash really well, then dry using a salad spinner or lots of dish towels. Make sure your kale is very dry.
Squeeze the juice of half a lemon over kale. Then, using two hands, begin to massage. You want to mush the kale with your hands and fingers to break down some of those fibers and make it easier to eat/chew. Massage for 2-3 minutes, or until visibly softer.
Once the kale is massaged, set it aside and let it hang out. Let's make our dressing.
First, whisk together egg yolk, caper juice, anchovy paste, dijon, salt, and pepper. Then, slowly, very slowly, stream in oil bit by bit. You want to pretend you are making mayo here and emulsify the oil. Use one hand to stream in oil and the other hand to whisk ferociously. Once all of the oil has been added, your dressing should have some nice body to it. Taste it. It will be really salty, but that's okay. Set aside.
Using a vegetable peeler, shave Parmeggiano-Reggiano into long, thin, strips. You can do this right into the kale bowl.
Toast your bread slices really well. Then cut bread into small cubes (easier to chew this way) and sprinkle over salad. Try to leave most of the crumbs behind.
Finally, pour dressing over kale, parm, and croutons. Using your hands or a fork and spoon, toss really well. Let the salad rest for 15 minutes, then serve!