Kale Caesar Salad

Ingredients

• Tuscan kale2 bunches, ribs removed, finely sliced
• sourdough bread3 cups, torn into bite-size pieces
• extra-virgin olive oil1/2 cup
• garlic2 cloves, grated
• anchovy fillets4, mashed
• Dijon mustard1 tsp
• large egg yolk1
• lemon1 (juice of)
• Parmesan3 oz, finely grated, plus more for shaving
• Worcestershire sauce1 tsp
• kosher saltto taste
• black pepperfreshly ground, to taste

Steps

1. 1

   Bake the sourdough croutons.

   Heat oven to 375°F. Toss bread with 2 tbsp olive oil and a pinch of salt. Bake on a sheet pan until crisp and gold, about 10 minutes.

2. 2

   Make the anchovy-garlic dressing.

   Whisk garlic, anchovies, Dijon, egg yolk, lemon juice, and Worcestershire. Stream in remaining olive oil while whisking until thick.

3. 3

   Add Parmesan and season dressing.

   Stir grated Parmesan into the dressing. Season with salt and lots of pepper.

4. 4

   Massage the kale.

   Massage the kale with a pinch of salt for 1 minute until softened. Toss with the dressing and croutons.

5. 5

   Assemble and finish the salad.

   Pile on a platter, shave more Parmesan over the top, and finish with a final crack of pepper.