All kale Caesar

Kale Caesar salad with rye croutons delivers winter vitamins with a crunch.

By , In Praise of Leftovers

  • close
    Kale Caesar salad with rye croutons.
    View Caption

This one is for Emily. Apparently it's possible for someone to love kale more than I do.

We met her for lunch yesterday at Skillet Diner. We split lunch, and she wisely chose the Kale Caesar instead of fries as our side. I was a little wistful – I've said no to fries maybe one other time in my life. But love demands sacrifice, so I went along.

Of course, it was no sacrifice. Curly, bright green kale with garlicky Caesar clinging to the ridges, every forkful a hit of winter vitamins. I made the kids a giant vat of white rice for lunch today and got busy making this for myself. I'm tracking my calories lately, and apparently a plateful of this salad will deliver over 800% of your daily vitamin A. I know you don't need that fact to entice you, though.

Recommended: Are you a real foodie? Take our quiz!

These days, I often have a bag of Trader Joe's washed kale around. When the farmers markets open, I'll commence with washing it again. If you have dino (aka lacinato) kale around, that's even more delicious here, but more expensive and a little harder to find. (Have I mentioned that our house in Bellingham is 5 minutes from Trader Joe's? It's rough.)

Kale Caesar with Rye Croutons
Serves 4

For salad:
1 large head kale, washed, spun dry, and chopped
4 slices dense rye bread
olive oil
Parmesan or manchego cheese, shaved off with a vegetable peeler

For dressing:
1 large clove garlic
2 anchovies
1 tablespoon Dijon mustard
1 tablespoon Worchestershire sauce
1 tablespoon mayonnaise
juice of 1/2 lemon
1/4 cup olive oil 
freshly ground pepper
pinch of kosher salt 

To make dressing, put all ingredients into a beaker and stick your immersion blender in there. (Or use a food processor.) Add more of anything to taste or thin with a little water if it's too thick.

To make croutons, heat a castiron griddle or pan over medium-high heat. Brush bread with olive oil and fry until golden brown on both sides. Cut into cubes.

Toss kale with croutons, cheese and dressing (maybe not all of it), saving a bit of everything for the top.

Related post:  Cumin Fried Rice with Chorizo and Kale

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

Share this story:
 
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...