Artificial Food Coloring Free Kale Caesar with Pecorino and Lemon

Total time30 min

Prep time20 min

Cook time10 min

4.5

(9)

Artificial Food Coloring Free Kale Caesar with Pecorino and Lemon

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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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