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RECIPE
11 INGREDIENTS10 STEPS25min

Kale Caesar Salad with Brioche Croutons

4.3
3 Ratings
I find this salad addictive. I’ve always loved kale wilted in soups or sautéed with garlic and tossed into pastas. But I never imagined enjoying it raw until I made this recipe.
Kale Caesar Salad with Brioche Croutons Recipe | SideChef
I find this salad addictive. I’ve always loved kale wilted in soups or sautéed with garlic and tossed into pastas. But I never imagined enjoying it raw until I made this recipe.
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Fulfilled by
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
25min
Total Time
$3.51
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Salad

13 cups
Kale , de-stemmed, torn
Black, Tuscan Kale, or Curly Kale
2/3 cup
Grated  Parmigiano-Reggiano

Caesar Dressing

1/4 cup
White Balsamic Vinegar
3 cloves
6
Anchovy Fillets
1
Large Egg , separated
just the yokl
to taste
1 cup
or Grapeseed Oil

Croutons

3 slices
Brioche , torn
or Any Non-Enriched Bread
2 Tbsp
1/2 tsp
Herbes de Provence
(optional)
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Nutrition Per Serving

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CALORIES
834
FAT
74.2 g
PROTEIN
18.5 g
CARBS
29.1 g

Cooking Instructions

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Step 1
To make the croutons, first preheat the oven to 400 degrees F (200 degrees C).
Step 2
In a bowl, toss the Brioche (3 slices) with the Olive Oil (2 Tbsp) and a pinch of Kosher Salt (to taste) . Add Herbes de Provence (1/2 tsp) , if using.
Step 3
Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through baking, redistribute the croutons if they are coloring unevenly.
Step 4
To make the dressing, mince the Garlic (3 cloves) and Anchovy Fillets (6) together on a cutting board.
Step 5
Add a pinch of Kosher Salt (to taste) and mince further. Every so often, using the side of your knife, drag the mixture against the cutting board to create a paste. Transfer to a bowl.
Step 6
Whisk the yolk of the Large Egg (1) and the White Balsamic Vinegar (1/4 cup) into the bowl.
Step 7
Slowly drizzle in Olive Oil (1 cup) , whisking constantly until a thick dressing forms. Taste the dressing and add more salt or vinegar to taste.
Step 8
Add water, a small spoonful at a time, stirring to thin dressing to the consistency of heavy cream.
Step 9
In a large bowl, combine the Kale (13 cups) and the croutons. Pour the dressing to taste (I didn't use all of it) over top and toss to coat.
Step 10
Add the Parmigiano-Reggiano (2/3 cup) and toss again, then serve.
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Nutrition Per Serving
Calories
834
% Daily Value*
Fat
74.2 g
95%
Saturated Fat
13.6 g
68%
Trans Fat
0.0 g
--
Cholesterol
71.6 mg
24%
Carbohydrates
29.1 g
11%
Fiber
14.2 g
51%
Sugars
5.2 g
--
Protein
18.5 g
37%
Sodium
699.7 mg
30%
Vitamin D
--
--
Calcium
785.8 mg
60%
Iron
5.0 mg
28%
Potassium
810.3 mg
17%
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