Kale Caesar Salad

Method

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1. Pound the anchovies and garlic to a paste in a mortar, or chop them together very finely on a board.

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2. Whisk in the egg yolk, lemon juice, mustard and Worcestershire sauce, then add the oil in a thin stream, whisking constantly, until thick and glossy.

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3. Stir in the grated Parmigiano and the pepper. It should be thicker than a vinaigrette and coat the back of a spoon.

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4. Put the shredded kale in a large bowl with the salt and two-thirds of the dressing.

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5. Massage it with your hands for a full 2 minutes, squeezing and rubbing the leaves. They will darken, soften and reduce in volume by about a third.

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6. Cover and leave at room temperature for 1 hour.

   Mark done Start 1 hr timer

7. Toss the sourdough with the 3 tablespoons of oil and bake at 200°C / 400°F for 10 to 12 minutes, until golden and crisp at the edges but still chewy in the middle.

   Mark done Start 10 min timer

8. Toss the croutons through the kale with the remaining dressing, and finish with shaved Parmigiano.

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Chef’s Tips

• Two minutes of massaging, properly. Thirty seconds does nothing.
• Strip the stems out. They never soften and they ruin every mouthful they are in.
• The dressing contains raw egg yolk, so use a good egg and keep it refrigerated.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Grilled chicken
• A cold Chablis
• Roasted tomatoes

Storage & Reheating

Dressed kale keeps 2 days refrigerated and is arguably better on day two. Add the croutons at the last minute.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.