Kale Caesar Salad with Crispy Sourdough Breadcrumbs

Kale Caesar Salad with Crispy Sourdough Breadcrumbs

Prep Time: 25 minutes

Cook Time: 35 minutes

Servings: 4

Ingredients:

Caesar dressing

• 2 tsp anchovy paste
• 2 egg yolks
• 2 garlic cloves, finely minced
• Juice and zest of ½ lemon
• ½ tbsp dijon mustard
• ½ cup avocado oil
• 1 tsp Worcestershire sauce
• 2 oz grated parmesan cheese
• Salt and pepper, to taste

Crispy sourdough breadcrumbs

• 1-2 slices of sourdough bread (preferably stale)
• 3 tbsp olive oil
• ½ tsp chili flakes
• Salt and pepper, to taste

Rest of the salad

• 1 bunch lacinato kale, stems removed and finely chopped
• 2-3 tbsp olive oil
• ½ finely chopped red onion
• 1 pear, julienned
• Soft boiled eggs, to serve
• Parmesan cheese to top

Directions:

1. CRISPY SOURDOUGH BREADCRUMBS: Preheat oven to 300 F
2. On a parchment lined baking sheet, tear the sourdough bread slices into small chunks. Bake until dehydrated, 25-30 minutes. Remove from the oven
3. Place bread chunks in a small food processor and pulse until medium to small - sized breadcrumbs form.
4. In a medium skillet, heat olive oil over medium heat. Add the breadcrumbs, chili flakes, and a pinch of salt and pepper. Stir constantly until breadcrumbs are golden brown. Set aside.
5. CAESAR DRESSING: Put the egg yolks, anchovy paste, minced garlic, zest and juice of ½ lemon, dijon mustard, and worcestershire sauce in a medium bowl. Whisk to combine.
6. Whisking constantly, slowly pour in avocado oil. The slower the better! The dressing should visibly thicken. Once combined, whisk in the parmesan cheese and salt and pepper to taste.
7. ASSEMBLE: Place the kale in a large bowl. Massage with 2-3 Tbsp of olive oil and a pinch of salt. Set aside for 10-15 minutes.
8. Add the julienned pair and red onion. Pour the caesar dressing on top and mix.
9. Serve the salad on plates and top with the crispy breadcrumbs, more cheese, and soft boiled eggs.