The kale Caesar salad has become common in restaurant menus and is a delicious variation on this classic salad. Make sure that you massage the kale for a few minutes to soften the leaves, and make the taste less bitter, before mixing in the dressing.
Kale caesar salad
- 2 heads garlic
- 1/3 cup Olive oil + 4 Tablespoons
- Juice of 1 lemon, about 1/4 cup
- 2 anchovy filets
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 pepper
- 1/4 cup shredded parmesan cheese, plus extra for topping over salad
- 1 baguette, cubed
- 8 cups Tuscan kale or other kale, centre stalks removed, sliced crosswise into bite size pieces
To roast the garlic, preheat oven to 400 F. Chop the top off the heads of garlic, drizzle with olive oil, and cover tightly in foil. Bake for approximately 30 minutes till fork tender.
Keep the oven on and bake cubed baguette, that has been tossed with the 4 tablespoons olive oil, 2 roasted garlic cloves (from the second head of garlic), and seasoned with salt and pepper. Bake in a single layer for about 15 minutes at 400 F.
Let garlic cool and squeeze one whole head (about 7-8 average sized cloves) out of skins and into a food processor. Add remaining salad dressing ingredients, other than the parmesan cheese, and process till smooth. Gently blend the parmesan into the dressing and reserve.
To prepare the kale, rub the kale pieces between your fingers for 2 minutes, until the leaves turn shiny and feel softer to the touch. To make sure they are ready, you can taste for bitterness. If still bitter, keep massaging the kale for a few minutes longer.
Toss the chopped kale with the salad dressing, sprinkle with the remaining parmesan, the croutons and serve.