Italian Kale Caesar Salad
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 large
Egg Yolk1 tbsp
Lemon Juice1 tbsp
Red Wine Vinegar1 tbsp
Dijon Mustard1 tsp
Oregano (dried)1 tsp
Cayenne1 cup
Canola OilDirections:
1
Preheat oven to 400°F
2
Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth
3
Combine canola oil and 1/2 cup olive oil in a measuring cup with spout
4
With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms
5
Add cheese and pulse to combine
6
Season dressing with salt and pepper
7
Toss bread with remaining 2 Tbsp
8
Olive oil and spread on a rimmed baking sheet
9
Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes
10
Let cool completely
11
Combine kale and croutons in a large bowl
12
Add 1/2 cup dressing and toss to combine
13
Preheat oven to 400°F
14
Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth
15
Combine canola oil and 1/2 cup olive oil in a measuring cup with spout
16
With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms
17
Add cheese and pulse to combine
18
Season dressing with salt and pepper
19
Toss bread with remaining 2 Tbsp
20
Olive oil and spread on a rimmed baking sheet
21
Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes
22
Let cool completely
23
Combine kale and croutons in a large bowl
24
Add 1/2 cup dressing and toss to combine
25
Do ahead Dressing can be made up to 5 days ahead
26
Refrigerate in an airtight container
27
Dressing can be made up to 5 days ahead
28
Refrigerate in an airtight container