Prepare to have your taste buds transported to new heights with the captivating flavors of a culinary masterpiece: the Classic Caesar Salad with Tuscan Kale. This extraordinary creation will redefine your perception of traditional salads, as vibrant romaine lettuce and invigorating Tuscan kale dance together in perfect harmony. With a luscious dressing that tantalizes your senses and indulges your cravings, paired with the irresistible allure of fragrant parmesan and homemade croutons, this revitalized Caesar salad will leave an indelible mark on your palate. Embrace the extraordinary and savor every exquisite bite of this extraordinary symphony of flavors.
However, when faced with the task of creating a Caesar salad at home, deciding on the perfect dressing recipe can become a source of uncertainty. While the internet provides numerous options, none seem to add that special touch we all crave.
This is why I decided to create my own stellar Caesar salad dressing, bringing new life to this classic dish. It’s a flavor-packed mix featuring the salty goodness of anchovies, the tangy twist of Dijon, the subtle hint of Worcestershire sauce, and plenty of lemon juice for a refreshing citrus kick.
In my rendition, I use extra virgin olive oil instead of the usual mixture of olive oil and a neutral vegetable oil. The full-bodied, fruity flavor of extra virgin oil gives this Caesar dressing an elevated taste. A touch snobbish? Perhaps. Delicious? Absolutely.
The Addition of Tuscan Kale in Caesar Salad
The standout feature of this redefined Caesar salad? The introduction of Tuscan kale and oversized olive ciabatta croutons for an added rustic appeal.
My local supermarket carries green olive ciabatta, which I find to be a rather amusing variation on traditional olive bread. If you choose to add olive bread to your salad, I suggest you go for black olives!
This versatile kale Caesar salad can serve as a hearty main dish (simply add some grilled chicken, steak, or shrimp) or as a flavorful side dish to accompany your favorite pasta, roast chicken, pot roast, and more.
Ingredients:
- 1 head of crisp romaine lettuce (washed and cut or torn into bite-size pieces)
- 8 ounces of tender Tuscan kale (washed and chopped to your liking)
- 1 loaf of your favorite crusty bread
- 1 cup of extra virgin olive oil (additional required for croutons)
- 2 ounces of oil-packed anchovy fillets
- 3 cloves of coarsely chopped garlic
- 3 large egg yolks
- 1 teaspoon of Dijon mustard
- 1 teaspoon of Worcestershire sauce
- Juice from one fresh lemon
- 3 tablespoons of grated Parmesan cheese (extra for garnishing the salad)
- ½ teaspoon of ground black pepper
Instructions:
- Preheat your oven to 350 degrees Fahrenheit. Prepare your salad greens and set aside.
- Cut your bread into chunks of the size you prefer. Lightly drizzle with olive oil and bake for 5 to 10 minutes. Bake them for just 5 minutes if you prefer them slightly toasty, or let them stay in the oven for 10 minutes for extra crunchiness.
- Now, prepare the dressing. In a blender or food processor, combine anchovy fillets, garlic, egg yolks, Dijon mustard, Worcestershire sauce, and lemon juice. Set the blender on high speed and slowly pour in 1 cup of olive oil, ensuring a gradual mix until it is fully emulsified. You should have a thick, creamy, and yellowish dressing. Add the Parmesan cheese and black pepper, and blend again for a perfect mix.
- Finally, assemble your salad. In your favorite salad bowl, combine the prepared greens, croutons, and Parmesan shavings. Add as much of the Caesar dressing as you like, toss, and serve immediately! Enjoy!