KALE - ROMAINE CAESAR SALAD
 
Prep time
Cook time
Total time
 
She claims it will hold up well on the second day; I take her word for that but I simply can't imagine having sufficient willpower to leave it long enough to test the premise. And here's a tip -- Trader Joe's carries beautiful kale, prepped and washed. Save yourself some time and pick up a bag. Oh, and one last thing; Ms. Moskin suggests throwing the bread in naked into a hot oven. Never one to miss an opportunity to punch things up, I heated up a little garlic in olive oil and drizzled it over the croutons right before baking -- and then added a couple good pinches of salt. This just makes your croutons that much sexier -- and what's the point of a bland crouton? C'mon, if watching calories is your main concern here, you're barking up the wrong recipe. For heaven's sake, go for it.
Author:
Recipe type: salad
Serves: 4-6
Ingredients
  • For the croutons (she says optional, I say mandatory):
  • 1 small (or ½ large) day-old loaf peasant-style crusty bread
  • For the salad:
  • 12-16 ounces green kale and romaine lettuce hearts, in roughly equal amounts
  • 1 large or 2 small garlic cloves
  • 4 to 6 anchovies
  • 1 tsp. Dijon mustard, more to taste
  • salt and freshly ground pepper
  • 2 Tbs. freshly squeezed lemon juice, more to taste
  • 1 egg
  • 4 ounces freshly grated Parmesan, plus an extra chunk for serving
Instructions
  1. Make the croutons. Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving the crust behind, and tear the soft bread into bite-sized pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes until golden and crisp. Let cool.
  2. Prepare the kale: One large leave at a time, use the tip of a small, sharp knife to cult along the sides of the tough center ribs ( or use your fingers to pull the leaves off the rib). Pull out the rib and discard. When all leaves are trimmed, cut into bite-=size pieces (do not shred).
  3. Prepare the romaine. Cut the large leaves crosswise into bite-sized pieces. Leave inner leaves whole.
  4. Fill a sink or salad spinner with very cold water and submerge the leaves. Swish and let soak 5 to 10 minutes. Working in batches, life and drain on a kitchen towel, then dry in a salad spinner.
  5. Place a plastic bag filled with ice in the bottom of a salad bowl. Pile the washed leaves on top, cover with a damp kitchen towel and refrigerate until ready to serve (I just used a small baking sheet).
  6. In a blender or using a small hand blender, combine the garlic, anchovies, mustard, a large pinch of salt, about a dozen grinds of black pepper, olive oil and lemon juice. Blend until smooth.
  7. Cook the egg. Poach in simmering water or in a microwave until yolk is thickened but still runny
  8. (she suggests microwaving yolk in warm water in 30 second bursts). Put the egg in the dressing and blend.
  9. Taste and adjust the seasonings with mustard, oil. lemon, salt and pepper. It should be pungent and sharp but not acidic. Blend again, transfer to a container with a tight-fitting lid, and chill until ready to use.
  10. When ready to serve (or up to 2 hours beforehand), remove towel and ice from the bowl and fluff the greens. If necessary, transfer to a larger bowl; you will need plenty of room for tossing.)
  11. Shake the dressing. to the greens, add half the croutons, half the dressing and half the cheese and toss well. taste and toss with remaining dressing as needed.
  12. Add remaining croutons. Sprinkle remaining croutons. Sprinkly remaining grated cheese over the top and grind coarse pepper over that. Serve immediately (or refrigerate for up to 2 hours).
  13. Toss once more at table.
Recipe by Portland Sampler at https://portlandsampler.com/kale-romaine-caesar-salad/