Kale "Caesar" Salad
Recipe courtesy Michael Symon

Total Time:
10 min
Prep:10 min|Inactive Prep:--|Cook:--
Level:Easy
Yield:6 servings
INGREDIENTS

Salad:
5 cups shredded baby kale
3 breakfast radishes, thinly sliced
1 fennel bulb, thinly sliced
1/4 cup extra-virgin olive oil
Juice and zest of 1 lemon
Kosher salt
Dressing:
Kosher salt
1 clove garlic, peeled
1 oil-packed anchovy fillet
1 egg yolk
About 1 tablespoon extra-virgin olive oil
Topping:
1/2 cup toasted breadcrumbs
1/4 cup grated Parmesan
1/4 cup chopped fresh parsley
DIRECTIONS

DIRECTIONS

For the salad: In a large mixing bowl, combine the kale, radishes and fennel. Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside.

For the dressing: Add a pinch of salt to a large wooden salad bowl. Rub the inside of the bowl with the garlic clove, using the salt as an abrasive. Add the anchovy and mash with the back of a spoon. Add the yolk and olive oil, and whisk to combine.

Add the kale mixture to the dressing and toss to coat.

For the topping: Mix the breadcrumbs with the Parmesan and parsley, and sprinkle on top of the salad.

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

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