Kale Caesar Salad

These days, the whole world loves kale. At the Dirty Apron, a dish with kale outsells everything else five to one. In this dish, the crisp kale holds its own against the acidity of a traditional Caesar dressing.

By Chef David Robertson, The Dirty Apron

 

Kale Caesar

Serves 6

Ingredients

Caesar dressing

  • 3 egg yolks
  • 3 anchovy fillets
  • 5 garlic cloves, peeled
  • 3 Tbsp Dijon mustard
  • 1/4 c red wine vinegar or sherry vinegar
  • 1 c canola oil
  • 2 Tbsp lemon juice

Croutons

  • 1 day-old French baguette or sourdough bread, in 1-inch dice
  • 3 garlic cloves, minced
  • 3 Tbsp dried oregano
  • 2 Tbsp dried thyme
  • 1/3 c olive oil

Kale salad

  • 4 eggs
  • 3 to 4 bunches of kale,washed, stems removed and leaves cut into bite-size pieces
  • 1/4 c shaved Parmesan cheese

Directions

Caesar dressing

In a food processor, blend together the egg yolks, anchovies, garlic, Dijon mustard and vinegar until smooth. Slowly drizzle in the canola oil until emulsified. The dressing should look thick and creamy. Season to taste with salt, pepper and lemon juice. Will keep refrigerated in an airtight container for up to 2 weeks.

Croutons

Preheat the oven to 375°F. Place the bread in a large bowl. Add the garlic, oregano, thyme and 1/4 cup of the olive oil and season with salt and pepper. Toss, adding more olive oil as necessary, until the bread is nicely saturated with the olive oil. Arrange the bread in a single layer on a baking sheet and bake for 5 to 7 minutes, or until golden. Shake the baking sheet to loosen the croutons and set aside to cool.

Kale salad

Bring a large pot of water to a boil on high heat. Gently drop in the eggs and cook for 10 minutes. While the eggs are cooking, fill a large bowl with ice water. Transfer the cooked eggs to the ice water to cool quickly. When the eggs are cool enough to handle, peel them, discarding the shells, and cut the eggs into quarters. Set aside.
In a bowl, toss together the kale with the Caesar dressing, until all the leaves are coated. Add the croutons and boiled eggs, then garnish with shaved Parmesan. Serve immediately.

To assemble

Arrange a spoonful of aioli in the middle of each plate. Cover with halibut cheeks and lean the prawns against them. Spoon some of the lemon butter sauce over the fish. Serve immediately.

Chef’s Note Any variety of kale will work. We like to use a mixture of different seasonal varieties for colour contrast and texture!

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