A fresh take on Kale Caesar Salad! Thin and tender ribbons of Italian kale tossed with a simple, creamy dressing (that doesn't require a raw egg), shredded parmesan cheese and crunchy garlic and olive oil breadcrumbs instead of croutons.
1/2teaspoonanchovy pasteoptional but recommended! :)
salt and freshly ground black pepperto taste
For the 'croutons':
1tablespoonolive oil
1clovegarlic
1/3cuppanko breadcrumbs
pinchkosher salt
For the salad:
1bunchItalian kalesliced crosswise into thin ribbons
1ounceshredded Parmesan cheese
Instructions
To make dressing: In a small bowl, whisk together first 5 dressing ingredients (lemon juice through anchovy paste) until smooth. Season to taste with salt and pepper. Set aside.
Heat a skillet over medium heat. Add olive oil and garlic; cook and stir just until fragrant. Sprinkle in panko breadcrumbs; cook and stir until garlic and breadcrumbs are golden brown. Season with kosher salt and transfer to a small bowl (mixture could burn if left in the hot skillet).
Place kale ribbons in a large serving bowl. Pour dressing over and add 2/3 of toasted breadcrumbs and Parmesan cheese; toss to coat evenly. Sprinkle with remaining breadcrumbs and cheese. Serve.