Kale Caesar Salad

Kale Caesar Salad with Garlic Parmesan Croutons is a modern twist on the classic Caesar salad, bringing together the earthy flavors of kale, the creamy richness of a Caesar dressing, and the satisfying crunch of homemade garlic Parmesan croutons. This hearty and nutritious salad can be enjoyed as a satisfying main dish or as a flavorful side dish to complement any meal. The key to the success of this recipe lies in the tenderized kale, zesty pickle-infused dressing, and perfectly crisp croutons. Elevate your salad game with this flavorful and vibrant kale Caesar salad that will delight your taste buds and keep you coming back for more.

SERVES 4 AS A MAIN DISH OR 6 AS A SIDE DISH

INGREDIENTS:

CROUTONS:

• 5 tablespoons extra-virgin olive oil
• ½ teaspoon garlic, minced to paste
• ½ loaf ciabatta, cut into ¾-inch cubes (4½ cups)
• ¼ cup water
• ¼ teaspoon salt
• 2 tablespoons finely grated Parmesan cheese

SALAD:

• 2 tablespoons dill pickle juice
• ½ teaspoon garlic, minced to paste
• 2 large egg yolks
• 2 tablespoons lemon juice
• ½ teaspoon vegetarian Worcestershire sauce
• Salt and pepper to taste
• 6 tablespoons extra-virgin olive oil
• ¼ cup canola or vegetable oil
• 1 ounce finely grated Parmesan cheese (½ cup)
• 12 ounces Tuscan kale, stemmed and sliced crosswise into ½-inch-wide strips (7 cups)
• 4 ounces (4 cups) baby spinach

INSTRUCTIONS:

FOR THE CROUTONS:

1. In a bowl, combine 1 tablespoon olive oil and garlic paste.
2. In a separate bowl, toss the bread cubes with water and salt, squeezing them to help absorb the water.
3. Combine the remaining 4 tablespoons olive oil and bread cubes in a nonstick skillet and cook over medium-high heat, stirring often, until browned and crisp (about 7 to 10 minutes).
4. Off the heat, clear the center of the skillet, add the garlic mixture, and cook using the residual heat until fragrant (about 10 seconds).
5. Transfer the crouton mixture to a clean bowl, sprinkle with Parmesan, and toss until well combined.

FOR THE SALAD:

1. In a medium bowl, whisk the pickle juice and garlic paste together and let it sit for 10 minutes.
2. Whisk in the egg yolks, lemon juice, vegetarian Worcestershire sauce, and ¼ teaspoon salt.
3. While whisking constantly, slowly drizzle in the olive oil and canola oil until the dressing is creamy and fully emulsified.
4. Whisk in the grated Parmesan cheese and season with pepper to taste.
5. Vigorously squeeze and massage the kale with your hands until the leaves are uniformly darkened and slightly wilted (about 1 minute).
6. Toss the kale, baby spinach, and croutons together in a large bowl.
7. Drizzle the dressing over the salad and toss gently to coat all the ingredients.

TIPS:

• Choose Tuscan Kale: Opt for Tuscan kale (also known as dinosaur or Lacinato kale) for its tender leaves, which are more delicate than curly-leaf or red kale. The massaging process will help tenderize the kale further.
• Squeeze and Massage the Kale: To achieve a pleasant texture and mellow flavor, vigorously squeeze and massage the raw kale leaves with your hands until they darken and slightly wilt. This step ensures that the kale becomes tender and more palatable.
• Prepare the Croutons Wisely: For perfectly crisp yet not rock-hard croutons, toss the bread cubes with water and salt before browning them in a skillet with olive oil and garlic. The addition of Parmesan gives the croutons a delightful cheesy outer crunch.
• Emulsify the Dressing: When making the Caesar dressing, drizzle the olive oil and canola oil in a slow, steady stream while constantly whisking to achieve a creamy and fully emulsified dressing.

Enjoy this delectable Kale Caesar Salad with Garlic Parmesan Croutons as a nutritious and flavorsome meal. With tenderized kale, zesty dressing, and crunchy croutons, this salad offers a delightful burst of flavors and textures. Whether you’re a kale enthusiast or just looking for a new way to enjoy a Caesar salad, this recipe is sure to impress!