Kale Caesar with Rye Croutons and Farro
© Line Klein

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.


  1. Kosher salt
  2. 1/3 cup farro
  3. 2 tablespoons extra-virgin olive oil
  4. One 1-inch-thick slice of rye bread, cut into 1-inch cubes
  5. 12 ounces Tuscan kale, stems discarded and leaves shredded
  6. 8 ounces red or green kale, stems discarded and leaves torn
  7. 6 ounces silken tofu, drained
  8. 5 oil-packed anchovy fillets, drained and chopped
  9. 1/2 teaspoon finely grated garlic
  10. 1 teaspoon Dijon mustard
  11. 2 tablespoons grapeseed or canola oil
  12. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  13. Freshly ground pepper
  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.