Italian Kale Caesar Salad

Ingredients for Italian Kale Caesar Salad

• 1 large egg yolk

• 1 garlic clove, smashed, peeled, and trimmed

• 3 anchovy fillets, packed in oil, drained

• 1 tablespoon plus 1 1/2 teaspoons lemon juice

• 1 tablespoon plus 1 1/2 teaspoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon dried oregano

• 1 teaspoon colatura (Italian fish sauce

• optional)

• 1/4 teaspoons cayenne

• 120ml canola oil

• 120ml plus 2 tablespoons olive oil, divided

• 120ml freshly grated grana padano cheese

• Kosher salt

• Freshly ground black pepper

• 110g country bread, crusts removed, bread torn into small pieces

• Two (140g) containers baby kale

Preheat oven to 204°C. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 120ml olive oil in a measuring cup with spout. With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.

Toss bread with remaining 2 tablespoons olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.

Combine kale and croutons in a large bowl. Add 120ml dressing and toss to combine.

Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.