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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 

Ben Towill
December 2013

Gallery

Credit: © Petrina Tinslay

Recipe Summary

total:
1 hr
Yield:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

  • 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.

Notes

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

Suggested Pairing

Italy's Verdicchio di Matelica produces incredible white wines that are minerally and medium-bodied, superb with richer salads like this Caesar.

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