Kale Caesar Salad


Preparation10 minutes
Cook time20 minutes
ServingsServes 6 as a side


    For the Dressing:
  • 1 tsp of Anchovy Paste
  • 2 tsp of Whole Grain Mustard
  • 1 Clove of Garlic, grated
  • 2 tsp of Red or White Vinegar
  • 2 tsp of Lemon Juice
  • 1 tsp of Worcesteshire Sauce
  • 1/3 cup of Freshly Grated Parm]
  • 1/2 cup of Olive Oil
  • Salt, to taste
  • For the Croutons:
  • 2 cups of small pieces of torn bread
  • 2 Tbsp of Olive Oil
  • 1/4 cup of parm mixed with 1 tsp of dried garlic and 1 tsp of dried basil
  • For the remaining ingredients:
  • 2 Bunches of Tuscan or Regular Kale, stems removed and leaves chopped


    1) Preheat your oven to 375F, toss the croutons on a baking sheet with the oil and parm mixture, pop them in the oven and bake until golden brown and crispy, meanwhile work on the dressing.

    2) In a small bowl, add the anchovy paste, grated garlic, mustard, vinegar, lemon and a small pinch of salt, whisk to combine then add the oil while whisking and stir in the parm at the last minute.

    3) Massage the kale leaves for a few minutes to soften the kale (watch the video for a better explanation) , then add it to a large bowl along with the croutons and dressing and toss together well. Serve with an extra grating of parm on top and dig in!

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