Italian kale caesar salad
Indulge in the rich flavors of Italy with this delicious kale caesar salad. The perfect blend of crisp greens, savory caesar dressing, and Parmesan cheese. Buon appetito!
Ingredients:
- 1 large egg yolk
- 1 garlic clove, smashed, peeled, and trimmed
- 3 anchovy fillets, packed in oil, drained
- 1 tablespoon plus 1 1/2 teaspoons lemon juice
- 1 tablespoon plus 1 1/2 teaspoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon colatura (Italian fish sauce; optional)
- 1/4 teaspoon cayenne
- 1/2 cup canola oil
- 1/2 cup plus 2 tablespoons olive oil, divided
- 1/2 cup freshly grated grana padano cheese
- Kosher salt
- Freshly ground black pepper
- 110g country bread, crusts removed, bread torn into small pieces
- Two (5-ounce) containers baby kale
Instructions:
- Preheat the oven to 400°F. Blend together egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if available), and cayenne in a food processor or blender until a smooth mixture is achieved. Mix canola oil and 1/2 cup of olive oil in a measuring cup that has a spout. While the food processor is running, pour the blended oil in a thin stream; continue blending until a creamy emulsion forms. Add cheese and blend briefly to incorporate. Season the dressing with salt and pepper.
- Mix bread with the remaining 2 tablespoons of olive oil and arrange it on a baking sheet with raised edges. Bake, stirring once or twice, until the bread is crispy and lightly browned, which typically takes about 10 minutes. Allow it to cool down completely.
- In a large bowl, combine kale and croutons. Pour 1/2 cup of dressing over the mixture and toss well to coat everything evenly.
- The dressing can be prepared up to 5 days in advance. Store it in a sealed container in the refrigerator.
Summary:
- Calories: 2973 kcal
- Fat: 278 g
- Protein: 55 g
- Carbs: 76 g
- Potassium: 1439 mg
- Magnesium: 210 mg