Kale Caesar Salad

cuisine American
difficulty Moderate
season Summer
serves 4


1 large clove of garlic, peeled and halved 1/2 cup olive oil 8 ounces Parmesan Reggiano cheese, coarsely shredded 3 cups curly kale, chopped 3 cups romaine, chopped 1/2 cup garbanzo beans 1 avocado, cut into 1/2” cubes 24 tiny tomatoes, halved 5 anchovy filets, mashed with a mortar and pestle 3 drops Worcestershire sauce 1 1/2 teaspoons 1 1/2 teaspoons kosher salt 1/4 teaspoon 1/4 teaspoon dry mustard 1/2 teaspoon1/2 teaspoon freshly ground black pepper 3 tablespoons3 tablespoons red wine vinegar 1 tablespoon Greek yogurt 1 egg 1 lime, halved


  1. Put the garlic in the olive oil and let sit as long as possible, up to 48 hours, but at least an hour (or use bottled garlic flavored oil).
  2. Preheat the oven to 350 degrees F.
  3. On a half sheet baking tray lined with a Silpat or parchment paper, sprinkle one tablespoon of cheese and use fingers to make a circle (more or less). There should be air holes that look like a lacy pattern when it spreads. Do not pack cheese into a ball.
  4. Place the baking tray in the oven and cook for 5 minutes, or until the cheese begins to melt and each cheese disc looks like lace curtains.
  5. Remove from the oven and let cool completely. The parmesan will continue cooking and will harden as it cools.
  6. Put the kale and romaine in a LARGE SERVING BOWL and toss to combine.
  7. Add the garbanzo beans, avocado, and tomatoes to the greens.
  8. In a small glass bowl, whisk together the mashed anchovies, Worcestershire sauce, salt, dry mustard, pepper, red wine vinegar, and yogurt. Slowly whisk 6 tablespoons of the garlic olive oil into the dressing until it emulsifies.
  9. Crack the egg and whisk into the dressing. Pour over the salad greens.
  10. Squeeze both halves of the lime over the salad.
  11. Finish by breaking the Parmesan crisps into bite sized pieces and sprinkle them over the salad. Gently toss to combine all ingredients and serve immediately.