Kale Caesar With Garlicky Panko Crunch Recipes

KALE CAESAR SALAD

Steps:

• For the dressing: Put the vinegar, Parmesan, Worcestershire, anchovies, egg yolk, lemon zest and juice and garlic in a blender and blend to combine. With the blender running, slowly drizzle in the oil to emulsify. Season with salt, pepper and hot sauce (if desired). Note: if the dressing is too thick, you can thin it by adding a few drops of water while the blender is running.
• For the salad: Put the baby kale in a large mixing bowl and add the lemon juice and a pinch of salt. Using your hands, gently massage the kale with the lemon juice for 1 minute, then allow to sit for 5 minutes. Dress to taste with the Caesar dressing and additional salt and pepper. Serve in individual bowls topped with the Pecorino-Romano and croutons.
• Any extra dressing can be stored in the refrigerator in an airtight container for up to 3 days.

GARLICKY, LEMONY KALE

Steps:

• Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes.
• Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes.
• Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes.
• Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy!