Kale Caesar

also called kale caesar salad · kale ceasar · caesar salad · lacinato kale salad · tuscan kale salad · massaged kale salad · kale crunch salad

The table

Preheat the oven to 400°F (200°C)
2 bunches(stemmed, sliced across in 1/2-in ribbons)lacinato kalerub 2 min, until it darkenspeel into wide sheetstoss
1/2 tspkosher salt
1 Tbs(15 mL)extra-virgin olive oil
2 oz(60 g)parmesan
1/2 tspblack pepper
4 cups(torn in thumb-sized pieces, crusts and all)day-old sourdoughtoast 400°F 12 min
3 Tbs(45 mL)extra-virgin olive oil
1 clove(grated)garlic
1/4 cup(30 g; finely grated)parmesan
1/2 cup(120 mL)caesar dressing
Five minutes of standing is not a garnish detail: the croutons need that long to stop being dry bread
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

Before anything else

2rub 2 min, until it darkens

3toast 400°F 12 min

4peel into wide sheets

goes in with what step 2 made

5toss

goes in with what steps 3 and 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 12 min2 of 4 steps give no time
Needs you
about 14 min2 steps run at once
If you get it wrong
Forgiving — dressed kale holds a good hour before it goes limp, and it is limp for good once it does

  1. rub 2 min, until it darkens

    2 minneeds you(we think)from the start

  2. toast 400°F 12 min

    12 minneeds youfrom the start

  3. peel into wide sheets

    not timed2 min in

  4. toss

    not timed12 min in

You'll need bowl · oven · sheet pan

Goes with

See how it is written
>> title: Kale Caesar
>> category: Salads
>> tags: kale, salad, parmesan, croutons, anchovy
>> counters: The Bowl Shop
>> aka: kale caesar salad, kale ceasar, caesar salad, lacinato kale salad, tuscan kale salad, massaged kale salad, kale crunch salad
>> pairs-with: caesar-dressing, sourdough-boule
>> servings: 4
>> time: 40 min
>> slack: forgiving — dressed kale holds a good hour before it goes limp, and it is limp for good once it does

Preheat the #oven{} to 400°F (200°C).

>> step: rub 2 min, until it darkens
Rub @lacinato kale{2%bunches}(stemmed, sliced across in 1/2-in ribbons) with @kosher salt{1/2%tsp} and @extra-virgin olive oil{1%Tbs}(15 mL) in a wide #bowl{} for ~rub{2%min}, squeezing it by the handful until the ribbons darken, soften and lose about a third of their volume.

>> step: toast 400°F 12 min
Toast @day-old sourdough{4%cups}(torn in thumb-sized pieces, crusts and all) with @extra-virgin olive oil{3%Tbs}(45 mL), @garlic{1%clove}(grated) and @parmesan{1/4%cup}(30 g; finely grated) on a #sheet pan{} for ~toast{12%min}, turning them once.

>> step: peel into wide sheets
Peel @parmesan{2%oz}(60 g) into wide sheets with a vegetable peeler over @&(~2)massaged kale{}, and grind @black pepper{1/2%tsp} over it.

>> step: toss
Toss @&(~1)kale{} with @caesar dressing{1/2%cup}(120 mL) and @&(~2)croutons{}, then let it stand five minutes before it goes out.

Five minutes of standing is not a garnish detail: the croutons need that long to stop being dry bread.