Warm Kale Caesar Salad Serves 2-4

Updated: Mar 4

Topping

2 tbsp extra virgin olive oil

1 tbsp unsalted butter

½ cup panko

1 garlic clove, grated

1/3 cup freshly grated Parmesan


Dressing

2 tbsp mayonnaise

1 garlic clove grated

1 tsp anchovy paste (add more if you like)

1 tsp Worcestershire sauce

¼ tsp Kosher salt

freshly ground black pepper, to taste

3 tbsp extra virgin olive oil


6-8 cups chopped Kale

1 tbsp extra virgin olive oil


In a medium pan, over medium heat, prepare the topping by adding the 2 tbsp of EVOO and the 1 tbsp of butter. Add the garlic and saute´ until fragrant. Add the panko and stir until a light golden brown color. Remove from heat and place on a paper towel to remove excess oil.


To make the dressing, use a medium bowl and add all the dressing ingredients. Whisk briskly to emulsify.


In the same medium pan heat 1 tbsp of EVOO, add the kale and saute´ until wilted. Remove from heat.


Add the dressing to the kale and toss to coat. Remove to plates or serving bowl.

Place the Panko in a bowl and add the grated Parmesan, toss to combine.


Add the topping to the salad and serve.


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