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Kale Caesar

Time 30 minutes
Yields Serves 4 to 6
Kale Caesar

Caesar dressing

1

To make the dressing, grate the zest from 1 lemon. Cut both lemons in half. Place the garlic, anchovies and lemon zest in a mortar and pound with a pestle to make a thick paste. Add the egg yolk, a pinch of salt and a squeeze of lemon juice and stir thoroughly to combine. Continuing to stir, pour in 1/2 cup of the oil, drop by drop. The mixture should look smooth and creamy, a sign that you are building a stable emulsion. Continuing to stir, begin adding the oil in a slow stream. The dressing should thicken. Periodically stop pouring in the oil and add a squeeze of lemon. Taste the dressing and add more salt and lemon juice to taste. Add water, a small spoonful at a time, stirring to thin dressing to the consistency of heavy cream. This makes about 2 cups dressing. You may not use all the dressing for the salad; the remainder will keep, covered and refrigerated, for up to 2 days.

Croutons

1

To make the croutons, preheat the oven to 400 degrees. In a bowl, toss the torn bread with the olive oil and a pinch of salt. If you are using the herbs, add them too. Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through the baking time, redistribute the croutons if they are coloring unevenly.

Salad assembly

1

In a large bowl, combine the kale and croutons. Pour dressing over the top and toss to coat (you may not use all the dressing). Add the Parmesan, toss again and serve.

Adapted from “Tartine Bread” by Chad Robertson.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
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