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Explore The BEST Kale Caesar Salad You'll Ever Make with 734 views, 13 likes, and 3 comments. Experience the impact of this video content that has captured audience attention.

Prep: 20 minutes Cook: 15 minutes Servings: 4 * * * Ingredients * 1 large bunch of kale * 80g Parmigiano Reggiano, grated * 2 eggs * 3–4 anchovy fillets * 3 cloves garlic, finely diced * 2 tsp Dijon mustard * Juice from 1/2 a lemon * Black pepper * ~1 cup olive oil * Worcestershire sauce (optional) * 2 cups Pullman loaf, cubed (or your favourite sourdough) * Flaky sea salt * * * Equipment * Wooden salad bowl * Large mixing bowl * Sheet pan * Whisk * Tongs * Two forks * Dish towel * Knife * Cutting board * * * 0:00 Method 0:45 Step 1: Make the Croutons * Preheat your oven to 375°F. * Cut half a Pullman loaf—or your favourite sourdough—into bite-sized chunks. * Toss the bread in a large mixing bowl with a couple of generous glugs of olive oil and a big pinch of flaky salt. * Spread onto a sheet pan and bake for 15–20 minutes, or until golden brown and crispy. * Toss halfway through to ensure even browning. Set aside to cool. 2:19 Step 2: Make the Dressing * Separate the eggs. Place the yolks in your wooden salad bowl. (Save the whites for another use.) * Add the anchovy fillets and mash them into a fine paste using two forks. * Whisk in Dijon mustard, lemon juice, grated Parmigiano Reggiano, and diced garlic until combined. * Place the salad bowl on a dish towel formed into a ring to keep it steady. * Slowly drizzle in about 3/4 cup of olive oil while whisking constantly until smooth and creamy. * Season with a pinch of salt, freshly ground black pepper, and a few dashes of Worcestershire sauce (optional). Whisk again. 5:45 Step 3: Put It All Together * Strip the kale leaves from the stems and tear into bite-sized pieces. Add to the salad bowl with the dressing. * Toss thoroughly with tongs until the kale is well coated. * Add the croutons, a drizzle of olive oil, and another squeeze of lemon juice. Toss again. * Finish with shaved Parmigiano Reggiano and a final crack of black pepper.

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