Kale Caesar with Rye Croutons and Farro

This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the garlicky dressing.

  • Total Time:
  • Servings: 6


  • Kosher salt
  • 1/3 cup farro
  • 2 tablespoons extra-virgin olive oil
  • One 1-inch-thick slice of rye bread, cut into 1-inch cubes
  • 12 ounces Tuscan kale, stems discarded and leaves shredded
  • 8 ounces red or green kale, stems discarded and leaves torn
  • 6 ounces silken tofu, drained
  • 5 oil-packed anchovy fillets, drained and chopped
  • 1/2 teaspoon finely grated garlic
  • 1 teaspoon Dijon mustard
  • 2 tablespoons grapeseed or canola oil
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • Freshly ground pepper

How to make this recipe

  1. Bring a small saucepan of salted water to a boil. Add the farro and cook until tender, 20 to 25 minutes. Drain, then transfer the farro to a bowl of ice water to cool. Drain again.

  2. Meanwhile, in a large skillet, heat the olive oil. Add the rye bread and cook over moderate heat until crisp and golden, 7 to 9 minutes. Season with salt and transfer to a plate to cool.

  3. In a large bowl, toss all of the kale. In a food processor, puree the tofu, anchovies, garlic and mustard. With the machine on, drizzle in the grapeseed oil and 2 tablespoons of water. Add 2 tablespoons of the cheese and puree. Season with salt and pepper. Add the dressing to the kale and toss; season with salt and pepper. Transfer to a platter or plates. Top with the farro, rye croutons and the remaining 2 tablespoons of cheese and serve.

Suggested Pairing

Fresh, citrusy Sauvignon Blanc.

Contributed By Photo © Line Klein Published February 2013

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