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RECIPE
15 INGREDIENTS8 STEPS30min

Kale Caesar with Roasted Corn and Cornbread Croutons

5.0
1 Ratings
This salad is a serious crowd pleaser and an ideal dish for a big summer dinner.
Kale Caesar with Roasted Corn and Cornbread Croutons Recipe | SideChef
This salad is a serious crowd pleaser and an ideal dish for a big summer dinner.
LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
30min
Total Time
$2.92
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
3 cups
Diced Cornbread
4 ears
Large Corn
kernels cut off
3 bunches
Tuscan Kale
1 Tbsp
Extra-Virgin Olive Oil
1/2 cup
Grated Pecorino Romano Cheese
to taste
Kosher Salt and Freshly Ground Black Pepper

Caesar Dressing

1/3 cup
Freshly Squeezed Lemon Juice
1 Tbsp
Dijon Mustard
1 clove
Garlic , roughly chopped
1
Anchovy , roughly chopped
(optional)
1
Egg , separated, room temperature
yolk only
or 1 1/2 Tablespoon Mayonnaise or Whole-Milk Greek Yogurt
1/2 tsp
1/2 cup
Extra-Virgin Olive Oil
1/3 cup
Grated Pecorino Romano Cheese , lightly packed
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Nutrition Per Serving

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CALORIES
1707
FAT
52.3 g
PROTEIN
43.4 g
CARBS
279.7 g

Author's Notes

The recipe serves 6-8 generously, but you could cut in half if you’re cooking for a smaller group.

Cooking Instructions

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Step 1
Caesar Dressing: In the bowl of a food processor, combine the Lemon Juice (1/3 cup) , Dijon Mustard (1 Tbsp) , Garlic (1 clove) , Anchovy (1) , Egg (1) , Kosher Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) . Pulse until combined.
Step 2
With the processor running, add the Extra-Virgin Olive Oil (1/2 cup) in a slow stream. Add the Pecorino Romano Cheese (1/3 cup) and pulse until just combined. Refrigerate in a sealed container until ready to use.
Step 3
Preheat the oven to 400 degrees F (200 degrees C) and arrange two evenly spaced oven racks.
Step 4
Spread the Cornbread (3 cups) and the kernels cut from Corn (4 ears) onto two separate sheet pans. Drizzle the corn with the Extra-Virgin Olive Oil (1 Tbsp) and toss to combine.
Step 5
Sprinkle each sheet pan lightly with Kosher Salt and Freshly Ground Black Pepper (to taste) . Roast for 15 minutes, tossing the cornbread and corn halfway through. Set aside to cool.
Step 6
Meanwhile, chiffonade the Tuscan Kale (3 bunches) : cut along each side of the rib to remove the leaves on each side. You should end up with two long strips from each rib.
Step 7
Roll the leaves lengthwise into “cigars” and slice them thinly crosswise to cut the kale into ribbons. Wash the kale and dry it using a salad spinner.
Step 8
To assemble the salad, pour the dressing over the kale and toss well. Add the corn, croutons, and the Pecorino Romano Cheese (1/2 cup) and toss again. Serve immediately or refrigerate for up to several hours, bringing the salad back to room temperature before serving.
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Nutrition Per Serving
Calories
1707
% Daily Value*
Fat
52.3 g
67%
Saturated Fat
10.2 g
51%
Trans Fat
0.0 g
--
Cholesterol
42.7 mg
14%
Carbohydrates
279.7 g
102%
Fiber
28.9 g
103%
Sugars
2.5 g
--
Protein
43.4 g
87%
Sodium
1179.1 mg
51%
Vitamin D
0.2 µg
1%
Calcium
351.0 mg
27%
Iron
11.5 mg
64%
Potassium
1430.8 mg
30%
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