Ultimate Kale Caesar Salad

If you aren’t a kale fan, give it one more chance with this salad. The true trick to kale is giving it some TLC, in form of a dressing massage. Truly, doing this transforms the texture and taste. This is a riff on a ceasar salad inspired by the popular Bar Buto version.

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• 4 cups kale, stems removed and chopped

• 1 green onion, finely diced

• 1/4 cup parsley, finely chopped

• 1/2 cup panko

• 2 garlic cloves, minced

Dressing

• 1/4 cup olive oil

• 1 small lemon, juiced

• 1 tbsp red wine vinegar

• 1 tsp worcestershire

• 2 tsp dijon mustard

• 1 egg yolk

• 1/4 cup freshly grated parmesan

• salt and pepper to taste

For serving

• extra freshly grated parmesan

Make your dressing

Combine all ingredients in a small glass jar or a dressing container and shake or whisk to fully incorporate. This recipe will yield about 2/3 cup of dressing (if you don’t use it all, it will keep in your fridge for about 3 days).

Massage your kale

Using as much dressing as you’d like (to taste), pour on the kale and thoroughly massage the kale leaves, tenderizing them.

Toast your panko

In a small pan on medium heat, add about 1 tsp of oil and two cloves of minced garlic. Cook until fragrant (about one minute) and then add the panko, stirring frequently and toast until light brown in colour (about two to three minutes).

Assemble your salad

To the massage kale, add your toasted garlicky-panko crumbs, finely chopped fresh parsley, chopped green onion and, of course, a freshly grated pile of parmesan cheese.

Enjoy!