Kale Caesar Food

KALE CAESAR SALAD

Steps:

• For the dressing: Whisk together the mayonnaise, lemon juice, Parmesan, olive oil, mustard, anchovy paste, pepper, salt and garlic in a large bowl. Set aside to let the flavors marry.
• For the salad: Heat a large skillet over medium heat. Add the oil and heat another 30 seconds, then add the bread cubes. Cook, tossing often, until the bread cubes are beginning to brown and get crispy, about 6 minutes. Season with the salt and 2 tablespoons Parmesan and cook until the cubes are evenly golden and crispy, another 3 minutes. Remove to a paper towel-lined plate and reserve.
• Add the baby kale to the bowl with the dressing. Toss gently to coat. Add the toasted bread and the remaining 1/4 cup Parmesan to the salad and toss once again.

KATIE'S BIG KALE CAESAR BY SUNNY

Steps:

• Start the salad: In a large bowl, add the kale and lemon juice. With your hands, massage the kale to make it more tender.
• Make the dressing: In a medium bowl, mix together the mayonnaise, Dijon, Worcestershire, lemon juice, parsley, anchovy paste and salt and pepper to taste.
• Finish the salad: Add the romaine to the kale and toss to distribute. Add the sunflower seeds and a drizzle of dressing and toss to coat. Add the tomatoes, avocado and Parmesan crisps and serve.

KALE CAESAR SALAD

Steps:

• For the dressing: Put the vinegar, Parmesan, Worcestershire, anchovies, egg yolk, lemon zest and juice and garlic in a blender and blend to combine. With the blender running, slowly drizzle in the oil to emulsify. Season with salt, pepper and hot sauce (if desired). Note: if the dressing is too thick, you can thin it by adding a few drops of water while the blender is running.
• For the salad: Put the baby kale in a large mixing bowl and add the lemon juice and a pinch of salt. Using your hands, gently massage the kale with the lemon juice for 1 minute, then allow to sit for 5 minutes. Dress to taste with the Caesar dressing and additional salt and pepper. Serve in individual bowls topped with the Pecorino-Romano and croutons.
• Any extra dressing can be stored in the refrigerator in an airtight container for up to 3 days.

KALE CAESAR SALAD

Steps:

• Gather your ingredients. Preheat the oven to 400 F.
• Remove the tough stems from the kale and chop it as coarsely or finely as you like. We went for thin strips, but you can use larger pieces if desired. Drizzle with 1 tablespoon of lemon juice and massage with your hands to soften; set aside.
• Meanwhile, toss the bread cubes with the olive oil, garlic powder, and salt on a baking sheet.
• Bake for 12 minutes or until the bread is golden brown, shaking the baking sheet after 6 minutes to ensure even browning.
• Add the mayonnaise, parmesan cheese, garlic clove, dijon mustard, anchovy fillet(s), remaining lemon juice, Worcestershire sauce, and black pepper to a food processor. Blend until completely smooth, then with the processor on low, slowly drizzle in the olive oil as it is blending.
• Add the dressing to the bowl with kale. Using a wooden spoon, pound the kale and the dressing together. This will tenderize the kale and help it absorb the flavors from the dressing. Stir and continue to pound with the spoon for another minute. It's hard to bruise the kale, so don't be afraid.
• Chop the baked bread cubes until they resemble large breadcrumbs.
• Toss the dressed salad with the shaved parmesan and crumbled croutons. Serve immediately.

KALE "CAESAR" SALAD

Steps:

• For the dressing: Mince the capers and the garlic; add the salt and use the back of your knife to grind into a paste. Add the paste to a medium mixing bowl along with the mustard, mayonnaise, sesame oil, cayenne and cloves. Whisk to combine. Stir in lemon juice, and add pepper to taste.
• For the salad: Combine the kale and 1 cup of the dressing in a large bowl, and toss to coat. Let sit for about 30 minutes in the refrigerator to help tenderize the kale.
• Before serving, top the salad with the croutons and shaved Parmesan. If the kale is too dry, add more dressing as needed. Serve immediately, with remaining dressing on the side.

KALE CAESAR WITH GARLICKY PANKO CRUNCH

Steps:

• For the topping: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the panko and cook, stirring constantly, until light golden brown, about 3 minutes. Push the panko to one side and add the remaining tablespoon oil to the skillet. Add the garlic directly to the oil and cook, stirring it into the oil, about 30 seconds. Mix the garlic into the panko and continue to cook until the panko is golden brown, about 1 minute more. Transfer to a bowl and cool, then stir in the Parmesan.
• For the Caesar dressing and salad: In a small jar with a lid, combine the lemon juice, mayonnaise, mustard, Worcestershire sauce, anchovies, garlic, 1/4 teaspoon salt and a generous amount of black pepper. Add in the oil and shake until emulsified.
• Put the kale in a large bowl. Pour the dressing over the kale and toss to coat. Let stand 5 minutes. Sprinkle the toasted panko mixture over the kale.