© Petrina Tinslay
Active Time
N/A
Total Time
1 HR
Yield
Serves : 16

With plenty of kale, bacon and croutons, this is a robust, hearty take on Caesar salad. The smart twist: Anchovies are blended into the creamy dressing. Slideshow: Terrific Caesar Salads

How to Make It

Step 1    

Preheat the oven to 400°. In a very large serving bowl, toss the kale with 1/4 cup of the lemon juice and 1 teaspoon of kosher salt. Using your hands, massage the lemon juice and salt into the kale to soften it. Let the kale stand for 30 minutes, until tender.

Step 2    

Meanwhile, lay the bacon slices on a large rimmed baking sheet and bake for 12 minutes, until crisp. Transfer the bacon to paper towels to drain, then cut into 1-inch pieces.

Step 3    

Spread the bread on another large rimmed baking sheet and toast for about 12 minutes, until crisp. Let the croutons cool.

Step 4    

In a food processor, puree the anchovies, egg yolks, mustard, oregano and lemon zest with 1/4 cup of water and the remaining 1/4 cup of lemon juice. With the machine on, slowly drizzle in the canola and olive oils until the dressing is thick. Transfer the dressing to a bowl, stir in the grated cheese and season with salt and pepper.

Step 5    

Add the romaine, bacon and croutons to the kale and toss with 1 1/2 cups of the dressing; season with salt and pepper. Add the hard-boiled eggs and toss gently, then serve with any extra dressing at the table.

Chef's Notes

To make the dressing without raw eggs, omit the egg yolks and substitute 1 1/2 cups of mayonnaise for the canola oil.

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