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RECIPE
11 INGREDIENTS 10 STEPS 25min

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 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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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
$3.47
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Salad

36 1/4 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
1/2 tsp
Herbes de Provence
(optional)
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
807
FAT
71.7 g
PROTEIN
18.3 g
CARBS
28.1 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 (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.
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Nutrition Per Serving
Calories
807
% Daily Value*
Fat
71.7 g
92%
Saturated Fat
13.2 g
66%
Trans Fat
0.0 g
--
Cholesterol
71.6 mg
24%
Carbohydrates
28.1 g
10%
Fiber
14.1 g
50%
Sugars
5.2 g
--
Protein
18.3 g
37%
Sodium
699.2 mg
30%
Vitamin D
--
--
Calcium
780.4 mg
60%
Iron
4.9 mg
27%
Potassium
798.3 mg
17%
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