This is my new favorite salad. The lemon-y panko breadcrumbs are a genius substitute for croutons. The more uniformly distributed crunch makes for an amazing texture. You can mix this up and eat it for several days since the sturdiness of the kale holds up.
KALE CEASAR SALAD with LEMON BREADCRUMBS
- 2 tablespoons unsalted butter
- 1/2 cup panko
- 1/2 teaspoon kosher slat
- freshly ground pepper
- 1 tablespoon finely grated lemon zest, divided
- 1 bunch of curly kale (about 1 pound), torn into pieces or cut in chiffonade (thin ribbons)
- 1 tablespoons plus 1/4 cup olive oil
- 2 oil-packed anchovy fillets
- 1/4 cup fresh lemon juice
- 3 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 garlic cloves
- 1/2 ounce parmesan, finely grated (about 1/2 cup), plus more for serving
Melt butter in a medium skillet over medium heat. Add panko, 1/4 teaspoon salt, and a few grinds of pepper. Cook panko, stirring often until golden brown. Stir in half of the lemon zest and set aside.
Place kale in large bowl and drizzle 2 tablespoons olive oil. Massage kale with your hands until it softens a bit.
Combine anchovy fillets, lemon juice, mayonnaise, dijon, Worcestershire sauce, garlic, 1/2 cup parmesan, and 1/4 teaspoon salt. Mix using immersion blender. With blender running, gradually stream in remaining 1/4 cup oil and blend until smooth and creamy.
Add half of dressing to kale and toss to evenly coat. Add more dressing to taste. Season with salt and pepper.
To serve, mound salad onto plates, top with more dressing, parmesan, panko, and remaining lemon zest.
Source: bon appétit
