This adaptation of a Pomptonian and Zone 7 recipe celebrates calcium-rich kale and Parmesan, and features a recipe for homemade dressing with a base of extra-virgin olive oil from Bon Appetit. Make croutons ahead: Cut stale bread into bite-size pieces. Scatter on a baking sheet and drizzle with olive oil; sprinkle with salt and freshly ground black pepper and a generous amount of grated Parmesan. Bake at 350 degrees for 15 minutes, or until crisp. https://www.bonappetit.com/recipe/easy-homemade-caesar-dressing
6 servings
Ingredients
For the Salad
- 4 cups chopped kale
- 2 cups chopped romaine lettuce
- 3 tablespoons grated Parmesan
- ½ cup croutons, if desired
For the Caesar Dressing
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 3 oil-packed anchovy fillets, chopped
- 1 large garlic clove, chopped
- ¾ teaspoon (or more) kosher salt
- ¾ teaspoon Dijon mustard
- ¼ cup plus 2 tablespoons extra virgin olive oil
- 3 tablespoons grated Parmesan
Directions
- Make dressing: Whisk egg yolk with lemon juice in a small saucepan. Cook over very low heat, stirring constantly, until the mixture coats a metal spoon or reaches 160 degrees. Immediately place the pan in an icewater bath and stir until cooled to room temperature.
- Mound anchovies, garlic, and salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work the mixture, holding the knife blade at an angle, until a smooth paste forms. (Or use a mortar and pestle or mini chopper to do this step.)
- Whisk together the egg yolk, lemon juice, and Dijon mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place the bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other.)
- Adding drop by drop to start and whisking constantly, drizzle oil into yolk mixture.
- Continue, going slowly, until the mixture looks slightly thickened and glossy. Continue to whisk, gradually adding remaining ¼ cup oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and grated Parmesan, and whisk until smooth. Taste and adjust seasoning with kosher salt, if needed.
- Assemble salad: Toss together