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Tender massaged kale romaine tossed creamy Caesar parm croutons.

Massaged Kale Caesar Salad Recipe

Tender massaged kale romaine tossed creamy Caesar parm croutons. Fresh American salad, no-cook ready 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Greens & Toppings
  • 1 bunch Lacinato kale 8 oz
  • 1 small romaine heart 4 oz
  • ½ cup grated parmesan cheese
  • 1 cup croutons
Caesar Dressing
  • ½ cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • 2 anchovy fillets minced
  • ¼ tsp black pepper
  • ½ tsp salt

Equipment

  • Chef’s knife
  • Cutting board
  • Pyrex mixing bowl
  • Whisk
  • Tongs
  • Measuring cups & spoons

Method
 

  1. Rinse 1 bunch Lacinato kale under cold water hands. Pat dry paper towels. Cutting board chef's knife strip ribs discard. Stack leaves roll tight cigar. Slice thin ribbons ¼ inch using knife. Pyrex bowl dump.​
  2. Sprinkle ¼ tsp salt over kale ribbons in Pyrex bowl. Grab hands knead squeeze 3 minutes till dark green softened wilted feel. No tough chew left.​
  3. Whisk bowl ½ cup mayo 2 tbsp lemon juice 1 tsp Dijon 1 minced garlic 2 minced anchovies ¼ tsp pepper ½ tsp salt. Whisk 1 minute thick creamy emulsified.​
  4. Chop romaine thin add Pyrex bowl. Pour dressing over. Toss tongs coat even. Fold ½ cup parm 1 cup croutons. Plate immediate wedge style.

Notes

  • Massage 3 full minutes exact: start bright green tough, ends dark soft shiny holds dressing no bitterness. Use Lacinato over curly less fiber chew.
  • Anchovies melt whisk no fishy raw taste umami base; sub 1 tsp Worcestershire if shy first time.
  • Day-ahead massage kale store airtight, dress toss before eat prevents sog. Croutons add last crunch max.
  • Room temp lemon juice emulsifies best no split; cold mayo lumps. Whisk vigorous arm power thick ribbon trail off whisk test.