The idea to prepare a Caesar salad with kale leaves instead of the usual romaine lettuce came from reading Chad Robertson’s book, Tartine Bread. He recommends using black kale, also called cavalo nero, lacinato, Tuscan kale or dinosaur kale.
2 cloves garlic
6 olive oil-packed anchovy fillets
1 small egg yolk
1 cup olive oil
1 large bunch kale, center stems removed, and torn
Croutons, made from slices of day-old country bread
1/3 cup grated or shaved aged Parmesan cheese
- To make the dressing, grate the zest from the lemon. Place the garlic, anchovies, and lemon zest in a mortar and pound with a pestle to make a thick paste.
- Add the egg yolk, a pinch of salt, and a squeeze of lemon juice and stir thoroughly to combine. Continuing to stir, add the oil in a slow stream. The mixture should begin to thicken and look smooth and creamy.
- Taste the dressing and adjust with salt and lemon juice if necessary. You can also add a small spoonful or two of water to thin dressing to desired consistency.
- In a large bowl, combine the kale and croutons. Pour the dressing over the top and toss to coat. Add the Parmesan, toss again, and serve.