Growing Chefs! Ontario Kale Caesar Salad

Kale Caesar Salad

All hail the kale! This salad is a tasty spin on the everyday classic caesar salad we know and love.
Difficulty
Intermediate
Yield
Serves 4-6

Salad

Ingredients
1 large garlic clove, minced2 anchovy fillets, chopped or 2 teaspoons anchovy paste1 tablespoon freshly squeezed lemon juice1/2 teaspoon Dijon mustard1 large egg yolk1/2 cup olive oil1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish, if desired1 head of kale, washed, dried, stems removed, leaves cut into 1/4-inch strips Salt to taste Pepper to taste

Croutons

Ingredients
2 tablespoons olive oil1 tablespoon butter1/4 loaf of bread, cut into centimetre cubes Salt to taste Pepper to taste
Equipment
Cutting boardParing knifeMeasuring cupsMeasuring spoonsLarge frying panTongsWooden spoonBowls of various sizesDish towelTasting spoonsGraterForkSalad spinnerWhisk

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure out the olive oil for the croutons, the olive oil for the dressing, butter, and Dijon mustard.

Kale Caesar step 1

Cut or tear the bread into cubes about 2 cm.

Kale Caesar step 2

Remove the peel from the garlic, and grate finely with a rasp. Alternately, you can mince the garlic finely with a Chef’s knife.

Kale Caesar step 3

If using whole anchovies, mince them so that they are very finely chopped. 

Grate the cheese using a grater.

Kale Caesar step 4

Cut the lemon in half and squeeze out all of the juice that you can, catch the seeds and discard them.

Kale Caesar step 5

Separate the egg yolk from the white, and reserve the white for another purpose.

Wash the kale and cut it into strips removing the tough veins. Spin dry and set aside.

Kale Caesar step 7

Get Cooking!

In a large frying pan over medium heat, melt together oil and butter. Add the cubed bread, mixing with the wooden spoon, and season with salt and pepper. 

Turn onto a medium low heat and toast until golden brown. Remove from pan and set aside to cool.

Place the garlic, anchovy fillets, salt, and pepper in a large bowl. Using a fork mash to form a paste.

Whisk in lemon juice, mustard, and egg yolk. 

While whisking, drizzle in olive oil and continue to whisk until emulsified. 

Add 12 cup grated cheese; set aside.

Add kale to the bowl along with croutons and toss well. If desired, garnish with additional cheese. Serve immediately.