" Kale " Caesar
Ingredients
- 1 cup fresh breadcrumb
- 2 garlic cloves, split in half lengthwise ⓘ
- 1 teaspoon lemon zest ⓘ
- extra virgin olive oil ⓘ
- salt
- 1 lb kale (we used the lacinato or dinousar variety of kale for this salad) ⓘ
- 4 teaspoons fresh lemon juice ⓘ
- 1 ounce parmigiano-reggiano cheese (grated or shaved with a vegetable peeler) ⓘ
Instructions
- Toast the bread crumbs: Combine them in a small saucepan with the garlic and 3 tablespoons olive oil. Stir to coat well. There should be only a light trace of oil in the bottom of the pan.
- Season with a pinch of salt and place over medium heat. Cook, stirring constantly, until the crumbs have turned golden brown and toasted, about 5 minutes. Lower heat if the breadcrumbs are browning too quickly. Transfer them to a small bowl stir in the lemon zest and set them aside to cool slightly.
- Remove and discard the stems from the kale. Chop the leaves into bite-sized pieces.
- Place the kale in a large mixing bowl with 1 teaspoon salt and 1 tablespoon olive oil. Grab the leaves by the handful and massage them.
- After a minute or two, the coarse, stiff leaves will turn soft and silky. Note: You will end up with about half the volume of kale you started with. So, calculate wisely for serving amounts.
- Add the toasted bread crumbs and lemon juice and toss well. Season to taste with more salt and lemon juice if necessary.
- Arrange on separate salad plates or on a platter and sprinkle the Parmigiano-Reggiano over top.
- Tip: Do not prepare the salad beforehand. Serve immediately. The salad is best eaten same day it is prepared.
Nutrition & Diet Analysis (per serving)
385
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).