Ultimate Chopped Kale Caesar Salad
Servings 4
Equipment
- Small glass jar
- Immersion Blender
- Large skillet
- Food Processor
- Large Bowl
Ingredients
Lemony Caesar Dressing:
- ½ cup mayonnaise
- ¼ cup Parmesan finely grated, plus for serving
- 2-3 tbsp fresh lemon juice to taste (we like it lemony!)
- 1 tsp anchovies chopped (leave out for vegetarian version)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 large clove of garlic finely grated
- Sea salt and freshly cracked black pepper to taste
Bacon Bits:
- 3 slices of bacon
Garlicky Breadcrumbs:
- ¼ hunk of day-old rustic bread or sourdough bread
- 1 tbsp butter
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Sea salt and freshly cracked black pepper to taste
- 1-2 cloves of garlic finely grated, to taste
Salad:
- 3 cups curly kale stems removed, and very finely chopped
- 2 cups lacinato kale stems removed, and very finely chopped
- Freshly cracked black pepper to taste
- Serving:
- Parmesan finely grated
- Lemon wedges
Instructions
- Prepare the lemony Caesar salad dressing by combining the mayonnaise, Parmesan cheese, lemon juice, anchovies, Dijon mustard, Worcestershire sauce, garlic, sea salt, and freshly cracked black pepper to taste in a small glass jar. Blend with an immersion blender until creamy and smooth. Set aside to let the flavors mingle.
- Cook the bacon in a large skillet over medium heat until browned and crispy. Set on paper towels to drain. Chop into small bits and set aside to cool.
- Prepare the garlicky breadcrumbs by placing the hunk of day-old bread in a food processor. Pulse until fine breadcrumbs form.
- Melt the butter in a large skillet over medium heat. Add the breadcrumbs, paprika, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste. Cook, stirring often, for 7-10 minutes, or until the breadcrumbs are golden brown and crispy.
- Add the finely grated garlic and cook, stirring constantly, for 1 minute. Remove the breadcrumbs from the skillet into a bowl and set aside to cool.
- Prepare the chopped kale salad by cleaning the kale, removing the stems, and chopping it very finely.
- Dress the kale by placing it in a large bowl, drizzling well-whisked lemony Caesar dressing to taste, and tossing to coat it evenly.
- Serve the salad on a serving plate, and top the kale with cooled bacon bits, garlicky breadcrumbs, and finely grated Parmesan. Top with freshly cracked black pepper to taste.
- Serve immediately, with Parmesan and lemon wedges. Enjoy.