Kale Caesar Salad

from SeriousEats.com
via Susan and Nathan Weems
serves 6 to 8

1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed, leaves roughly chopped (about 4 quarts loosely packed leaves
5 tablespoons extra-virgin olive oil
5 ounces hearty bread, roughly torn into 1-inch pieces
Kosher salt and freshly ground pepper
⅔ cup mayonnaise
6 anchovy filets (in oil)
1 medium clove garlic, minced (about 1 teaspoon)
1½ ounces (about ¾ cup) Parmesan cheese
2 teaspoons Worcestershire sauce
2 tablespoons lemon juice
1 small white onion or 2 shallots, finely sliced

Adjust oven rack to middle position and preheat oven to 350 degrees F. In a large bowl, massage kale with 3 tablespoons olive oil, making sure to coat all surfaces, kneading with your hands to help break down the tougher pieces, about 2 minutes. Set aside while you prepare the croutons and the dressing.

Combine bread pieces with remaining olive oil in the bowl of a food processor. Pulse until broken down into pea-sized pieces. Season to taste with salt and pepper and pulse once or twice to combine. Transfer to a rimmed baking sheet. Place in oven and bake until croutons are pale golden brown and crisp, about 20 minutes.

Wipe out food processor bowl. Combine mayonnaise, anchovies, garlic, Parmesan cheese, Worcestershire sauce, and lemon juice in the food processor bowl and process until smooth. Season to taste with salt and pepper, if necessary. You might want to make more dressing (or use less kale) for those who want more on their salad.

When croutons are cooked, add onions, dressing, and half of the croutons to a large bowl with wilted kale. Toss with hands until thoroughly coated. Serve sprinkled with remaining croutons.

There are two keys to this recipe’s success: massaging the kale and using anchovy fillets in oil (not water) which nearly eliminates the fishy taste and odor.