Special Feature: Kale Caesar Salad

I try not to post too many recipes that aren't country-specific. Caesar salad is believed to have been invented in Mexico by an Italian, so I don't think any one place can put claim on it. But I have been OBSESSED with this salad, and that isn't an exaggeration. I've made large batches of it 3 times in the past week and a half. I've eaten it for breakfasts, lunches, dinners and snacks. It's visited me in my dreams. More than once. I couldn't NOT share this.

I was inspired to make it after eating a kale Caesar salad at Skillet diner in Seattle. I then found a recipe for it in a cookbook from Tartine Bakery that my sister had on hand. Warning: It's a bit more involved than most of my other recipes. Without further ado...

(Serves 4 as a meal, up to 8 as a side)

For the salad:

Ingredients:

1 large lemon

2-3 cloves garlic

10 olive oil packed anchovy fillets

1 large egg yolk

Salt

1 1/2 cups olive oil

Approximately 1.5 lbs. kale, stems removed

Croutons (see recipe below)

2/3 cup grated or shaved aged Parmesan cheese

Step 1: Grate the zest of the lemon. Cut the lemon in half and set aside.

Step 2: Place garlic, lemon zest, anchovies, and a pinch of salt in a mortar and pound with a pestle to make a paste.

Step 3: Add the egg yolk, another pinch of salt, and a squeeze of lemon juice and whisk until combined.

Step 4: Continue to whisk while pouring in 1/2 cup of the oil drop by drop. (the mixture should be creamy).

Step 5: Continue to whisk while pouring in the remaining olive oil slowly. Every once in a while, stop pouring the oil to add a squeeze of lemon juice.
Step 6: Add cold water a few drops at a time until the dressing takes a pourable consistency (yet still creamy and thick).

Step 7: Taste dressing and add more lemon juice or salt if needed.

Step 8: In a large bowl, toss dressing with kale to coat it. Add Parmesan and croutons and toss again.

For the croutons:

Ingredients: 

3 slices day-old bread, torn into 1 inch cubes

2 tablespoons olive oil

Salt

1/2 tsp. herbes de Provence (optional)

Step 1: In a bowl, toss bread with olive oil, salt, and spices. 

Step 2: Distribute on a baking sheet and bake at 400 degrees until golden brown and crisp, or about 15 minutes.  (Check on them halfway through and move them around if they look like they're not cooking evenly).


Note: This would be great topped with grilled chicken.