Kale Caesar Crunch Salad
User Reviews
5
Kale Caesar Crunch Salad
Description
Kale Caesar Crunch Salad is crafted from fresh kale leaves torn into pieces and combined with a rich, creamy dressing blending Greek yogurt, Parmesan cheese, Dijon mustard, anchovy paste, garlic, red wine vinegar, lemon juice, olive oil, salt, and pepper. The kale is massaged with the dressing, which tenderizes the leaves and infuses them with tangy, savory flavors. This process highlights the contrast between the slightly chewy kale and the smooth, flavorful dressing.
The salad is finished by adding freshly toasted panko breadcrumbs that have been coated in butter and cooked until golden, adding a crisp texture. An additional topping of freshly grated Parmesan cheese rounds out the dish with a sharp, salty note. This preparation balances tender green leaves with creamy and crunchy elements.
This salad makes a flavorful side dish or a light meal, showcasing kale in a way that balances its texture and taste. The anchovy paste provides umami without overwhelming the dish, and the homemade dressing can be made ahead and kept refrigerated for a few days. The toasted breadcrumbs should be prepared just before serving to maintain their crunch.
Ingredients
- 1 to 2 kale about 6 to 8 cups, curly green or tuscan; stems removed and torn into pieces
- 4 garlic minced, cloves
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan Cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon juiced
- 1/3 cup olive oil
- 1 tablespoon butter unsalted
- ½ cup panko breadcrumbs seasoned
- ½ cup Parmesan Cheese for topping, freshly grated
Instructions
- Wash the kale and tear it from the stems. You can leave it in bigger, leafier pieces or run your knife through it a few times to shred it up! Place the kale in a large bowl.
- To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This will probably make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
- Add about 1/4 cup of the dressing (or even 1/3 to 1/2 cup if you use it on 2 bunches of kale) on the kale to start and toss well to distribute, even massaging it with clean hands. Let it sit for 10 minutes.
- To make the breadcrumbs, heat the butter in a small skillet over medium heat. Add the breadcrumbs and stir to coat them in the butter. Toast for 2 to 3 minutes, until they are golden in color and crunchy. Turn off the heat.
- Drizzle the kale with more dressing, sprinkle with parmesan. Top with the crunchy breadcrumbs. Serve immediately!
User Reviews
Overall Rating
5
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