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Kale Caesar Salad with Brioche Croutons

11 INGREDIENTS • 10 STEPS • 25MINS

Kale Caesar Salad with Brioche Croutons

Recipe

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.
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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.
author_avatar
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/

25MINS

Total Time

$3.47

Cost Per Serving

Ingredients

Servings
4
us / metric
Salad
Kale
36 1/4 cups
Kale, de-stemmed, torn
Black, Tuscan Kale, or Curly Kale
Parmigiano-Reggiano
2/3 cup
Grated Parmigiano-Reggiano
Caesar Dressing
White Balsamic Vinegar
4 Tbsp
White Balsamic Vinegar
Garlic
3 cloves
Garlic
Anchovy Fillets
6
Anchovy Fillets
Large Egg
1

Sponsored

Farmhouse Eggs® Large Brown Egg, separated
just the yokl
Kosher Salt
to taste
Kosher Salt
Olive Oil
1 cup
Olive Oil
or Grapeseed Oil
Croutons
Brioche
3 slices
Brioche, torn
or Any Non-Enriched Bread
Olive Oil
2 Tbsp
Olive Oil
Herbes de Provence
1/2 tsp
Herbes de Provence
optional

Nutrition Per Serving

VIEW ALL
Calories
703
Fat
69.5 g
Protein
12.6 g
Carbs
13.0 g
Love This Recipe?
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Kale Caesar Salad with Brioche Croutons
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author_avatar
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/

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 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 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 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 Farmhouse Eggs® Large Brown Egg (1) and the White Balsamic Vinegar (4 Tbsp) 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 (36 1/4 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.
step 10 Add the Parmigiano-Reggiano (2/3 cup) and toss again, then serve.

Tags

Appetizers
Lunch
Healthy
Shellfish-Free
Dinner
Salad
Spring
Side Dish
Summer
Vegetables
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