Name: Italian Kale Caesar Salad
Cook time: 20 minutes
Total time: 30 minutes
Yield: 6–8 servings
Ingredients: 1 large egg yolk; 1 garlic clove, smashed, peeled, and trimmed; 3 anchovy fillets, packed in oil, drained; 1 tablespoon plus 1 1/2 teaspoons lemon juice; 1 tablespoon plus 1 1/2 teaspoons red wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon dried oregano; 1 teaspoon colatura (Italian fish sauce; optional); 1/4 teaspoon cayenne; 1/2 cup canola oil; 1/2 cup plus 2 tablespoons olive oil, divided; 1/2 cup freshly grated grana padano cheese; Kosher salt; Freshly ground black pepper; 4 ounces country bread, crusts removed, bread torn into small pieces; Two (5-ounce) containers baby kale

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi

You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing—you'll want to keep using it on all your salads all week.

Recipe information

Total Time
30 minutes
Yield
6–8 servings

Ingredients

1 large egg yolk

1 garlic clove, smashed, peeled, and trimmed

3 anchovy fillets, packed in oil, drained

1 tablespoon plus 1 1/2 teaspoons lemon juice

1 tablespoon plus 1 1/2 teaspoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon colatura (Italian fish sauce; optional)

1/4 teaspoon cayenne

1/2 cup canola oil

1/2 cup plus 2 tablespoons olive oil, divided

1/2 cup freshly grated grana padano cheese

Kosher salt

Freshly ground black pepper

4 ounces country bread, crusts removed, bread torn into small pieces

Two (5-ounce) containers baby kale

Preparation

Step 1
Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.
Step 2
Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.
Step 3
Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.
Do ahead
Step 4
Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.

TagsSalad Caesar Salad Anchovy Fish Seafood Cheese Dairy Kale Leafy Greens Vegetable Side Lunch Dinner Nut Free Food Processor Blender Epicurious

Recipe notes

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