Italian Kale Caesar Salad



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



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.

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.

Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.

Do ahead

Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.

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