Tuscan Kale “Caesar” Salad

Adapted from Bon Appetit Magazine (July 2011)

I loved the idea of taking a Caesar salad – delicious but typically a bit of a nutritional lightweight – and amping it up with kale. To make this version into a family-friendly meal, I added crunchy croutons and threw a fried egg on top. I figured even if the kids wouldn’t touch the kale (and why would they since they don’t even like salad with more traditional greens?), they’d eat the croutons, some egg and maybe even this soup that I served alongside. A soup and salad dinner with summer written all over it.

  • 1/4 cup fresh lemon juice (about 2 large lemons)
  • 1 teaspoon anchovy paste
  • 2 garlic cloves
  • 1 teaspoon Dijon mustard
  • 3/4 cup olive oil
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 bunch Tuscan kale, trimmed, washed, dried and thinly sliced
  • 1 pint cherry tomatoes, halved
  • 4 large eggs, cooked sunny side up
  • Croutons
  • In a small food processor or blender, combine the lemon juice, anchovy paste, garlic and Dijon mustard. With the blade running, slowly add the olive oil in an even stream until the mixtures is emulsified (meaning that the olive oil is fully incorporated and the dressing appears uniform). The dressing will look creamy. Add 1/4 cup of the Parmesan cheese, salt and pepper. Whisk to combine then set aside.
  • Place the sliced kale into a large bowl, then drizzle about 1/2 of the dressing onto it. Toss to combine. Add more dressing to taste.
  • Divide the salad on plates. Top with the cherry tomato halves, one egg per plate and the croutons.
  • Quick Tips
  • 1. You can make your own croutons, if you’d like, using slightly stale bread. Just brush the bread lightly with olive oil and toast it in the oven at 350 degrees until crispy and slightly browned. Once the croutons have cooled a little, cut a garlic clove and rub the cut side on one side.
  • 2. The dressing makes enough for a couple salads. I only used about 1/2 for this recipe and refrigerated the rest.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4


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