Kale and Winter Greens Caesar Salad Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

croutons

🥗Healthier: toasted nuts

💰Cheaper: bread cubes

Toasted nuts add crunch with healthy fats.

Smash and turn 2 garlic cloves into a paste using the side of the blade.

Rough chop the garlic on a small cutting board.

Sprinkle salt on the chopped garlic to help mince it into a paste.

Use a bench scraper to transfer the garlic paste into a bowl.

Add anchovy paste to the bowl with the garlic.

Separate an egg and add the yolk to the bowl.

Add Dijon mustard to the mixture.

Squeeze in 1 tablespoon of lemon juice, catching any seeds with your fingertips.

Add 1 tablespoon of red wine vinegar to the bowl.

Whisk the mixture until combined, then drizzle in 1/4 cup of olive oil while whisking until thick and creamy.

Taste the dressing and adjust salt as needed.

Cut the kale by removing the woody stem with a sharp pairing knife.

Chiffonade the kale by rolling it tightly and slicing it thinly.

Add the kale to the dressing and use a bench scraper to transfer it.

Massage the kale with the dressing for a few minutes until it turns darker green and glossy.

Core the radicchio and cut it in half, then quarters, removing the core.

Thinly slice the radicchio, ensuring the pieces are about the same size as the kale.

Add the radicchio to the bowl with the kale.

Toss the greens gently with tongs to coat them in the Caesar dressing.

Taste the salad and adjust seasoning with more salt if needed.

Shave Parmesan cheese over the salad in thick ribbons.

Serve with a bowl of lemon wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens