The Caesar salad is iconic and one of the best salads ever created. A simple combination of crispy greens, a creamy dressing with a hint of anchovies, and crunchy croutons make it the perfect salad. In this version, kale replaces the romaine and toasted panko replaces the croutons. If you are fond of kale, you will love this salad. If you are on the fence about kale, you will still love this salad.
The dressing does not include an egg but you won’t miss it. With the flavorful anchovies, Parmesan, garlic and other ingredients, it makes a very tasty dressing that is perfect for the nooks and crannies of the curly kale leaves.
Having crunchy breadcrumbs with every bite of the salad is an additional plus.
Kale is a hardy green that keeps well. If you are serving the salad for fewer than four people, store the remaining freshly torn kale in an airtight bag in your refrigerator until you are ready to make another salad. The dressing will keep for several days, as will the panko bread crumbs.
- 2 tablespoons Buttery Sticks or regular butter
- ½ cup panko
- ½ teaspoon kosher salt, divided
- freshly ground black pepper
- 1 tablespoon finely grated lemon zest, divided
- 4 cups packed curly kale (1 large bunch with ribs and stems removed, leaves torn into 1-inch pieces)
- 2 tablespoons plus ¼ cup extra virgin olive oil
- 2 oil-packed anchovy fillets
- ¼ cup fresh lemon juice (3 tablespoons if you prefer a less tangy dressing)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 medium garlic cloves, finely grated (Microplane works great)
- ½ ounce Parmesan, finely grated (about ½ cup) plus more for serving
- Melt Buttery Sticks or butter in medium skillet over medium-low heat. Add panko, ⅛ teaspoon salt (1/4 teaspoon if using unsalted butter), and a few grinds of pepper. Cook panko, stirring often, until golden brown, about 4 minutes. Transfer to a small bowl and stir in half of the lemon zest.
- Place torn kale into a very large bowl and drizzle 2 tablespoons olive oil over the greens. Massage kale with your hands until dark green and very soft, about 4 minutes.
- Using the flat side of a chef's knife, smash the anchovy fillets on a cutting board to a fine paste. Transfer the paste to a medium bowl. Whisk in lemon juice, mayonnaise, mustard, Worcestershire sauce, garlic,1/2 ounce grated Parmesan, and ¼ teaspoon kosher salt. Gradually stream in remaining ¼ cup olive oil, whisking constantly until dressing is smooth and creamy.
- Add half of the dressing to bowl with kale and toss evening to coat. Taste and add more dressing by the tablespoon until salad is well dressed. Taste and season with more salt and pepper if needed.
- Mound salad onto a platter or divide among plates. Drizzle any remaining dressing over the top with more Parmesan, reserved panko, and lemon zest. Serve immediately.
