Low FODMAP Kale Caesar with Pecorino and Lemon

Total time30 min

Prep time20 min

Cook time10 min

4.5

(9)

Low FODMAP 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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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