Grilled Kale Caesar Salad

🧂 Ingredients

• 5 whole oil-packed anchovies fillets
• 1 clove garlic

  smashed and peeled
• ¼ cup lemon juice
• 3 Tbsp Dijon mustard
• 1 large egg
• 1 cup sunflower or grapeseed oil
• 1 oz Parmesan cheese

  finely grated
• 2 bunches lacinato kale

  washed and chilled
• Kosher salt
• Freshly cracked pepper
• 5 whole oil-packed anchovies fillets
• 2 cloves garlic cloves

  smashed and peeled
• 1 cup coarse fresh breadcrumbs

  made from crustless country bread

Instructions

• 1 Prepare the anchovy breadcrumbs before making the salad.
• 2 On a cutting board, mince the garlic and anchovies together. Use the back side
  of a kitchen knife to mash them into a paste. Tilt the knife at an angle to the
  cutting board and drag it over the garlic and anchovies, scraping it across the
  surface of the board. Mound the ingredients together and repeat until a rough
  paste forms.
• 3 Heat about 2 tablespoons of olive oil in a large nonstick skillet over medium
  heat. Add anchovy-garlic paste and sauté until fragrant, about 2 minutes. Add
  the breadcrumbs and cook until golden, about 5 minutes more. Transfer to a plate
  and let cool.
• 4 Add the anchovies and garlic to the bowl of a small food processor and pulse
  into a rough paste. Add the lemon juice, mustard, and egg to the paste and
  process until smooth. With the motor running, gradually drizzle in the oil. Pour
  steadily and slowly at first to really emulsify everything. Once the dressing
  looks creamy, you can pour a little faster. Continue to process until everything
  is smooth and creamy. Mix in the Parmesan. Scrape the dressing into a bowl,
  cover with plastic wrap, and store in the refrigerator up to 3 days.
• 5 Heat a charcoal grill or grill pan to medium heat. While the grill is heating,
  trim away the bottom third or so of both bunches of kale to remove the thick,
  tough stems.
• 6 Thinly slice one of the heads of kale into ribbons and chill in the
  refrigerator. Toss the other of the head of kale with olive oil and cook on the
  grill until slightly charred and wilted, about 2 to 3 minutes each side. Remove
  from the grill and transfer to a cutting board. Thinly slice into ribbons and
  set aside.
• 7 In a large mixing bowl, add the chilled, uncooked kale. Pour in about 1/2 cup of
  dressing and gently mix together with your hands. Toss in the grilled kale and
  give it a gentle mix. You want to see the charred kale so don’t over mix it.
• 8 Transfer the dressed kale to a large platter or individual plates. Scatter a
  generous amount of anchovy breadcrumbs on top, sprinkle with a pinch of salt and
  a lot of fresh cracked pepper, and top with some freshly shaved or grated
  Parmesan. Serve immediately.

Nutrition Info