Spicy Kale Caesar Salad Recipes

SPICY KALE CAESAR SALAD

Steps:

• Toss lettuce and kale with all remaining ingredients except chiles and cheese.
• Place on 2 plates.
• Top with chiles and cheese.

KALE CAESAR SALAD

Steps:

• For the dressing: Whisk together the mayonnaise, lemon juice, Parmesan, olive oil, mustard, anchovy paste, pepper, salt and garlic in a large bowl. Set aside to let the flavors marry.
• For the salad: Heat a large skillet over medium heat. Add the oil and heat another 30 seconds, then add the bread cubes. Cook, tossing often, until the bread cubes are beginning to brown and get crispy, about 6 minutes. Season with the salt and 2 tablespoons Parmesan and cook until the cubes are evenly golden and crispy, another 3 minutes. Remove to a paper towel-lined plate and reserve.
• Add the baby kale to the bowl with the dressing. Toss gently to coat. Add the toasted bread and the remaining 1/4 cup Parmesan to the salad and toss once again.

SPICY KALE CAESAR SALAD

Steps:

• Preheat the oven to 350 degrees F.
• For the hot sauce:.
• Heat the vegetable oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes.
• Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning.
• For the croutons:.
• Lay the sourdough slices out on a baking sheet. Drizzle the slices on both sides with olive oil and 2 tablespoons of the Fresno pepper hot sauce. Sprinkle with salt. Bake in the oven until toasted and dried out, flipping the slices halfway through, about 15 minutes total. When the toast slices have cooled, tear or crush them into rustic-looking croutons.
• For the dressing:.
• Bring a small pot of water to a boil. Gently lower the egg into the boiling water and cook for 1 minute. Remove the egg from the boiling water, run it under cold water, to stop the cooking and to allow you to handle the egg, and then separate the egg, reserving the yolk for your dressing. Discard the partially cooked egg white and shell.
• In a mini food processor (or you can do it by hand), add the egg yolk, mustard, anchovy, garlic and lemon zest. Blend together. With the processor running, slowly drip in the olive oil to form a thick emulsion. Add some lemon juice, 2 tablespoons of the hot sauce, and some salt and pepper. Adjust the amounts depending on the flavor and consistency you would like.
• Add the dressing to the kale in a large bowl, and massage it in with your clean hands. If you are serving right away, toss in the Parmesan and croutons, and check for final seasoning. If you're willing to wait, set the dressed kale aside in the refrigerator for 20 to 30 minutes, and then toss in the final garnishes right before serving. This salad actually gets better the longer it sits!
• *Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

KALE CAESAR SALAD

Steps:

• Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
• In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
• In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.

KALE CAESAR SALAD

Steps:

• Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
• Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.