Kale Caesar Salad Recipe

By The Cooking World, Editorial Staff

January 28, 2022

Kale Caesar Salad Recipe: A Fantastic Winter Salad

In this week's recipe, we decided to share a delicious Kale Caesar salad recipe with you.

We love to make this salad in the colder months. It's a salad that feels okay to eat when it's cold - punchy winter flavor and heaps of texture.

PREP TIME

15 minutes

COOK TIME

10 minutes

serves

Ingredients

A bunch of kale (350g), stalks removed
1/2 small clove of garlic, peeled
80 g (0.18 lb) Pecorino or Parmesan cheese, plus extra for grating
Sea Salt
Extra virgin olive oil
Zest and juice of 1 lemon
A pinch of dried chilli flakes
4 eggs (optional)
150 g (1 cup) breadcrumbs
4 slices of toasted sourdough

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Special Equipment

Pestle and Mortar
Medium Bowl
Saucepan
Small Skillet
Microplane Fine Grater
‍‍‍‍‍Measuring Spoons
Measuring Cups
Digital Scale

Instructions

Roll the leaves kale up like a cigar and shred them as thinly as you can.
Bash the garlic in a pestle and mortar with a bit of salt until you have a smooth paste (or chop it very finely on a board and then mash to a paste with the side of the knife), then transfer to a bowl. Add the cheese, about 3 tablespoons of oil, the lemon zest and juice, the chili, and a good grind of black pepper.
Pour the dressing over the shredded leaves and toss well to coat. Taste and adjust the flavor, adding more lemon, pepper, salt, or chili as needed. Leave the salad to sit for about 10 minutes to soften the leaves.
If you are using eggs, bring a saucepan of salted water to the boil, add the eggs, and cook for 6 minutes. Drain and run under cold water, then slightly crack the shells against a hard surface and leave them in cold water. Once cool, peel and cut in half.
Toss the breadcrumbs with a bit of olive oil, salt, and pepper, and toast until crisp and golden in a dry pan or in an oven heated to 180 °C (350 ºF).
Top the leaves with the eggs, if using, and toasted breadcrumbs, and a final cheese grating. Serve with the toasted sourdough.