If you need any further convincing for incorporating this glorious green into your recipe repertoire, here it is.
Everybody likes a good Caesar – and now that kale is in the mix – it has fully earned its “salad” designation. If you haven’t totally come over to the ‘green’ side, then feel free to go halfers on the kale and use good ‘ol romaine as a crutch. (The photo shows a half and half version!)
Tip: Tuscan (or Lacinator) kale is softer and a bit easier to use in this salad. Curly kale can be used too, but you might need to massage it with some olive oil to help soften the leaves.
- 1 bunch kale, chopped (remove any super thick stems – but leave thin stems of Tuscan Kale for added crunch!)*
- 1 small bunch romaine lettuce, chopped (optional)
- 5 Tbsp extra-virgin olive oil
- ¼ cup gluten-free breadcrumbs (or 2 pieces of gluten-free bread)
- sea salt and freshly ground black pepper
- 2/3 cup plain yogurt, full fat
- 4-5 anchovy filets (optional)
- 1 tsp minced garlic (about 1 medium clove)
- 3/4 cup freshly grated parmesan
- 2 tsp Worcestershire sauce
- 2 Tbsp lemon juice (1 lemon)
- 2 shallots minced (or small white onion)
*Use 2 bunches of kale if you decide not to use romaine lettuce.
- Adjust oven rack to middle position and preheat oven on broil. In a large bowl, combine chopped kale and romaine lettuce and toss to incorporate evenly. (Massage kale before Step 1 if you need to soften it.)
- Make breadcrumbs by toasting your gluten-free bread in the toaster. Remove toasted bread, rip into a few chunks and toss into a food processor. Pulse it a few times until breadcrumbs have reached your desired size. Combine the breadcrumbs with 1 Tbsp of olive oil, season with a pinch of salt and pepper, and transfer it to a baking sheet. Place in oven and bake until breadcrumbs are crispy – just a couple of minutes.
- Wipe out food processor bowl and combine yogurt, anchovies, garlic, Parmesan cheese, Worcestershire sauce, and lemon juice and shallots process until smooth. Season to taste with salt and pepper if necessary.
- Drizzle a little bit of dressing at a time over the salad, tossing to coat evenly as you go. Sprinkle with breadcrumbs and extra Parmesan cheese if you like!
Adapted from www.seriouseats.com