Kale Caesar with Pecorino and Lemon
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch lacinato (tuscan) kale, about 10 oz, stems removed, leaves thinly sliced crosswise
For the croutons
- 3 cups day-old bread, torn into ¾-inch pieces
- 3 tbsp olive oil
- ¼ tsp kosher salt
For the dressing
- 1 pasteurized egg yolk
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tsp dijon mustard
- 1 small garlic clove, finely grated or minced
- 4 anchovy fillets, finely minced
- 1 tsp worcestershire sauce
- ⅓ cup extra-virgin olive oil
- ¼ tsp freshly ground black pepper
- salt to taste
For serving
- 2 oz pecorino romano, shaved or coarsely grated (about ½ cup)
- extra lemon zest, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the torn bread pieces with 3 tbsp olive oil and 1/4 tsp kosher salt on a rimmed baking sheet, spreading them in a single layer. Bake for 10–13 minutes, turning once halfway through, until deep golden and crisp throughout.
- 2
While the croutons bake, place the sliced kale in a large mixing bowl. Drizzle about 1 tsp of the measured lemon juice over the kale and use your hands to massage the leaves firmly for 1–2 minutes, until they darken slightly and feel noticeably softer.
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