Reviews (2) Add Rating & Review 14 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 08/17/2015 Addictive. Great on kale and much more! Used Bays English muffins to make the croutons. Martha Stewart Member Rating: 5 stars 10/12/2014 Outstanding!! I cut the recipe in half and used homemade hearty white sandwich bread to make the croutons. The dressing is far superior to any store-bought versions and can be assembled quickly. Absolutely delicious.
Back to Kale Caesar Salad All Reviews for Kale Caesar Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 cooking-school-kale-ceasar-salad-091-d111289-0914.jpg
Ingredients Croutons 3 tablespoons extra-virgin olive oil, divided 1 tablespoon unsalted butter, divided 1 (1/2 pound) loaf brioche bread, crusts removed, cut into 1/2-inch cubes 1 teaspoon coarse salt, divided 1/2 teaspoon freshly ground pepper, divided Salad 2 cloves garlic 4 anchovy fillets, preferably salt-cured, soaked if salted; or 2 teaspoons anchovy paste 1/3 teaspoon coarse salt 1/8 teaspoon freshly ground pepper 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon Dijon mustard 1 large egg yolk 1/2 cup extra-virgin olive oil 1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish, if desired 3 heads Tuscan kale, washed, dried, stems removed, leaves cut into 1/4-inch strips
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 cooking-school-kale-ceasar-salad-091-d111289-0914.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
cooking-school-kale-ceasar-salad-091-d111289-0914.jpg
cooking-school-kale-ceasar-salad-091-d111289-0914.jpg
Ingredients
Ingredients
3 tablespoons extra-virgin olive oil, divided 1 tablespoon unsalted butter, divided 1 (1/2 pound) loaf brioche bread, crusts removed, cut into 1/2-inch cubes 1 teaspoon coarse salt, divided 1/2 teaspoon freshly ground pepper, divided
2 cloves garlic 4 anchovy fillets, preferably salt-cured, soaked if salted; or 2 teaspoons anchovy paste 1/3 teaspoon coarse salt 1/8 teaspoon freshly ground pepper 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon Dijon mustard 1 large egg yolk 1/2 cup extra-virgin olive oil 1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish, if desired 3 heads Tuscan kale, washed, dried, stems removed, leaves cut into 1/4-inch strips
Directions
Croutons: In a large skillet, heat 1 tablespoon oil and 1 teaspoon butter over medium heat. Working in batches, add one-third of the bread cubes, one-third of the salt, and one-third of the pepper; toss to coat. Cook until golden. Remove from skillet and set aside. Repeat process twice with remaining oil, butter, bread, salt, and pepper.
Salad: Place the garlic, anchovy fillets, salt, and pepper in a large wooden salad bowl. Using two dinner forks or a muddler, mash to form a paste. Using one fork, whisk in lemon juice, mustard, and egg yolk. While whisking, drizzle in olive oil and continue to whisk until emulsified. Add 1/2 cup grated cheese; set aside.
Add kale to bowl along with croutons and toss well. If desired, garnish with additional cheese. Serve immediately.
Reviews (2)
Add Rating & Review 14 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 08/17/2015 Addictive. Great on kale and much more! Used Bays English muffins to make the croutons. Martha Stewart Member Rating: 5 stars 10/12/2014 Outstanding!! I cut the recipe in half and used homemade hearty white sandwich bread to make the croutons. The dressing is far superior to any store-bought versions and can be assembled quickly. Absolutely delicious.
Reviews (2)
Add Rating & Review 14 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
Add Rating & Review
14 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
14 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
14 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 08/17/2015 Addictive. Great on kale and much more! Used Bays English muffins to make the croutons. Martha Stewart Member Rating: 5 stars 10/12/2014 Outstanding!! I cut the recipe in half and used homemade hearty white sandwich bread to make the croutons. The dressing is far superior to any store-bought versions and can be assembled quickly. Absolutely delicious.Martha Stewart Member
Rating: Unrated 08/17/2015
Addictive. Great on kale and much more! Used Bays English muffins to make the croutons.
Rating: Unrated
Rating: 5 stars 10/12/2014
Outstanding!! I cut the recipe in half and used homemade hearty white sandwich bread to make the croutons. The dressing is far superior to any store-bought versions and can be assembled quickly. Absolutely delicious.
Rating: 5 stars
All Reviews for Kale Caesar Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Kale Caesar Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
