Kale “Caesar” Salad
(from Metro Cooks’s recipe box)
Source: Michael Simon
Prep time: 5 minutes
Cook time: 5 minutes
Serves 6 people
Categories: Salad Dressing
Ingredients
- SALAD:
- 5 cups shredded baby kale
- 3 breakfast radishes, thinly sliced
- 1 fennel bulb, thinly sliced
- 1/4 cup extra-virgin olive oil
- Juice and zest of 1 lemon
- Kosher salt
- TOPPING:
- 1/2 cup toasted breadcrumbs
- 1/4 cup grated Parmesan
- 1/4 cup chopped fresh parsley
Directions
-
For the salad:
-
In a large mixing bowl, combine the kale, radishes and fennel.
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Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside.
-
For the dressing:
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Add a pinch of salt to a large wooden salad bowl.
-
Rub the inside of the bowl with the garlic clove, using the salt as an abrasive.
-
Add the anchovy and mash with the back of a spoon.
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Add the yolk and olive oil, and whisk to combine.
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Add the kale mixture to the dressing and toss to coat.
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For the topping:
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Mix the breadcrumbs with the Parmesan and parsley, and sprinkle on top of the salad.