Kale Caesar - Spring Edition

Recipe Author: Gracie Schatz

A spring twist on the classic Caesar salad, featuring tender kale, charred spring onions, radishes, and crunchy Noisette Bread croutons. Perfect as a light and flavorful meal or as a vibrant side dish. Add bacon, a soft-boiled egg, or roasted chicken to make it a complete dinner!

Dressing

Ingredients:

- 6 anchovy fillets

- 1 egg yolk

- 3 Tbsp lemon juice

- 1/4 cup chopped green garlic

- 1 Tbsp Dijon mustard

- 1 Tbsp apple cider vinegar

- 1 cup olive oil

- 1/4 cup grated Parmesan cheese

Directions:

1. Combine all ingredients in a blender.

2. Blend until smooth. Taste and adjust seasoning with salt and pepper if needed.

For the Onions

Ingredients:

- 1 bunch spring onions

- 1 tbsp olive oil

- 1 tsp salt

Directions:

1. Heat a large cast iron pan over high heat.

2. Add the spring onions with 1 tbsp olive oil and 1 tsp salt.

3. Cook for 3-5 minutes until the spring onions are blistered and soft.

4. Roughly chop the cooled spring onions and set aside.

For the Croutons

Ingredients:

- 1 cup bread, chopped into 1/2" cubes

- 1/4 cup olive oil

- 1 tsp kosher salt

Directions:

1. Preheat oven to 350°F (175°C).

2. Toss the chopped bread with 1/4 cup olive oil and 1 tsp salt.

3. Lay the bread cubes flat on a sheet tray.

4. Bake for 10-15 minutes, until golden brown and crisp.

To Assemble

Ingredients:

- 2 bunches kale, rinsed, stems removed, roughly chopped

- 1 bunch radishes, cleaned, tops removed, quartered

- Chopped charred spring onions (from above)

- Croutons (from above)

- Freshly grated Parmesan cheese

Directions:

1. Toss the kale, chopped charred spring onions, and radishes with your desired quantity of dressing.

2. Top with croutons, freshly grated Parmesan cheese, and any additional seasonal toppings you like.