Kale Caesar Recipe
Chopped curly kale, diced green apple, Parmesan Regiano, shaved celery, caesar dressing, boquerones
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Ingredients
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Salad
Caesar dressing
Optional croutons (for texture)
Method
Prep kale and produce
Remove stems and chop
Strip the curly kale leaves from their thick stems. Stack leaves, roll tightly and finely chop into roughly 1/4" pieces until you have about 6 cups packed. Place chopped kale in a large mixing bowl.
Dice apple and shave celery
Core and dice the green apple into small 1/4" pieces to yield about 1 cup. Immediately toss the diced apple with 1/2 tablespoon lemon juice (from the lemon wedges) to prevent browning and set aside. Use a vegetable peeler to shave the celery into thin ribbons and add to the bowl with the kale.
Make Caesar dressing
Combine ingredients
In a medium bowl or jar combine 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 2 tbsp fresh lemon juice, 1 tsp white wine vinegar, 1 tsp Dijon mustard, 1 minced small garlic clove, 1 tsp Worcestershire sauce and 0.25 tsp anchovy paste (optional). Whisk until smooth.
Optional croutons
Preheat the oven to 375°F (190°C). Toss 1 cup bread cubes with 1 tbsp olive oil, 1/4 tsp garlic powder and 1/8 tsp salt. Spread on a baking sheet and toast 8–10 minutes, turning once, until golden and crisp. Cool on a rack.
Assemble salad
Massage dressing into kale: pour about 3–4 tbsp of the prepared Caesar dressing over the chopped kale. Using clean hands, massage the dressing into the kale for 1–2 minutes until leaves soften and turn a darker, glossy green. If you prefer a lighter coating, start with 2 tbsp and add more to taste.
Add apple and celery: fold the diced apple and shaved celery into the dressed kale, distributing evenly.
Add Parmesan and boquerones: mix in 3 tbsp grated Parmesan Reggiano. Arrange the 8 drained boquerones on top or tuck them between leaves. Reserve a few for plating if you want whole fillets visible.
Finish and serve: Sprinkle shaved Parmesan slices over the salad and add optional croutons. Finish with a quick squeeze of lemon wedge, a turn of black pepper, and serve immediately so boquerones remain moist and bright.