Ingredients
Caesar Salad Dressing
- 2 garlic cloves
- 1 pinch salt
- 4 anchovies, in oil
- 3 tbsp fresh lemon juice
- 2 tsp dijon mustard
- ½ tsp worcestershire sauce1
- ¼ cup extra-virgin olive oil
- 2 tbsp mayonnaise
- freshly ground black pepper, to taste
Toasted Breadcrumb Topping
- 2 tbsp extra-virgin olive oil
- ½ cup breadcrumbs
- ¼ cup freshly grated parmesan
- ⅛ tsp garlic powder
- pinch salt
- freshly ground black pepper, to taste
Kale Salad
- 8 cups chopped curly kale
- pinch salt
- caesar salad dressing
- breadcrumb topping
Method
Caesar Salad Dressing
- Start by roughly chopping the garlic before adding a sprinkle of salt. Continue chopping until the garlic is finely minced, use the side of your knife to flatten the garlic against the board and drag it to crush further.
- Finely chop the anchovies before adding into the garlic. Continue to chop and alternate dragging the paste with the side of the knife with further mincing. Flip the paste over with the knife and continue pressing it until it forms a paste. Set aside in a small bowl.
- Into the small bowl with the garlic-anchovy paste, add in the lemon juice and stir well to combine. Let it sit for a few minutes.
- Add in the dijon, worcestershire sauce, olive oil, mayonnaise, and black pepper. Whisk vigorously to combine into an emulsified mixture.
Toasted Breadcrumb Topping
- Preheat a small skillet over medium-low with the olive oil. Once hot, add in the breadcrumbs, parmesan, garlic powder, and salt and pepper to taste.
- Cook, stirring frequently, until the breadcrumbs crisp up and begin to lightly brown (about 3-4 minutes). Remove from the heat and set aside until serving.
Kale Salad
- Wash and chop your kale, discarding the hard center stems. Add to a measuring bowl - press down a bit (but not crushing) so you have 8 full cups of the kale.
- Add the kale to a large, clean serving bowl. Add a pinch of salt and 1 tsp of the dressing. Use your hands to massage the kale for about 30 seconds - 1 minute until it changes to a bright green colour and the kale shrinks a bit.
- When ready to serve, toss the salad with 80% of the dressing. Taste and add the remainder if desired. Sprinkle the toasted breadcrumbs overtop and serve.