Kale is a great match for an assertive Caesar dressing. Omit the egg yolk if you want to play it safe. This version is make without croutons. If you add them, make a bit more dressing. Regular kale, red leaf kale and others are delicious to make this salad. Whatever the variety, the younger and smaller the leaves, the more tender they are and the better for eating raw. You can also use tender inner young escarole leaves, radicchio, or a mix of chicories.
- 1 medium bunch of dino or lacinato kale (about 10 ounces)
- 2 medium cloves, garlic
- kosher salt
- 2 anchovy fillets, minced (about 1 tsp)
- 1 large egg yolk
- 2 tbsp freshly squeezed lemon juice, more to taste
- 1/2 tsp Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/3 cup grated parmigiano-Reggiano cheese, more for garnish
- freshly ground black pepper
Strip off and discard any thick stalks for the kale. If the leaves are very tender, you can tea them into bite-size pieces. Otherwise, cut them by stacking 6 or 8 of the leaves, rolling into a tight cigar, and slicing crosswise into 1/4-inch strips. Repeat with the remaining kale; pile any particularly wide strips on the cutting board and cut across the pile once or twice. Put in a large bowl and set aside.
Coarsely chop the garlic and sprinkle with a generous pinch of salt. Use a flat side of a chef’s knife to smash and press the garlic into a paste (you should have about 3/4 tsp). transfer to a small bowl and add the anchovy, egg yolk, lemon juice, and Dijon. Whisking constantly, slowly drizzle in the oil until completely incorporated. Dip a leaf of kale into the dressing and taste. Add more lemon juice or salt as needed.
Put the kale into a large bowl and drizzle about 1-1/2 tbsp of the dressing over the kale. With your hands, gently toss until the leaves are evenly coated, adding just enough dressing to coat the leaves lightly. Sprinkle the cheese over and toss again to blend. taste and add more dressing or salt as needed.
Garnish with an extra sprinkling of cheese and a grind or two of pepper. You can serve the salad right away, but you can also let it sit for a few minutes before serving (in this time the acid in the dressing will tenderize the leaves a bit).
Serves 4 to 6
Source: Bi-Rite Market’s Eat Good Food by Sam Mogannam and Dabney Gough; 10 Speed Press
