Caesar Salad with Tuscan Kale
Tuscan caesar salad dressing must have plenty of briny anchovies,dijon, worcestershire sauce, lots of lemon juice and a rich, fruity extra-virgin olive oil! Note: If you just want to make the dressing, this recipe yields about 2 cups.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head romaine lettuce ((washed and chopped or torn))
- 8 ounces Tuscan kale ((washed and chopped into size of choice; look for the smaller bunches, as they are more tender!))
- 1 loaf crusty bread
- 1 cup extra virgin olive olive oil ((plus more for the croutons))
- 2 ounces oil-packed anchovy fillets
- 3 cloves garlic ((coarsely chopped))
- 3 large egg yolks
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Juice of 1 lemon
- 3 tablespoons grated Parmesan cheese ((plus additional shavings to garnish the salad))
- ½ teaspoon ground black pepper
Instructions
- 1
Heat your oven to 350 degrees. Prepare your salad greens and set aside.
- 2
Cut your bread into bite-sized chunks. Drizzle with olive oil. Bake for 5-10 minutes. 5 minutes if you just want them toasty, 10 minutes if you want them crunchy.
- 3
Next, make the dressing. Combine the anchovy fillets, garlic, egg yolks, dijon mustard, Worcestershire sauce, and lemon juice in a blender or food processor. Turn the blender on high speed, and very slowly and gradually stream in 1 cup of olive oil until fully emulsified. It will look thick, creamy, and yellow in color. Add the parmesan cheese and ground black pepper and turn on the blender again to combine.
- 4
Load your favorite salad bowl with the greens, croutons, and parmesan shavings, and toss with the caesar dressing (using as much as your personal preference calls for). Serve immediately!