Alberta Cancer Foundation

Kale Caesar Salad

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Ingredients:

Caesar dressing

  • 1 clove garlic
  • anchovy fillets
  • 1 Tbsp Dijon mustard
  • Zest and juice of 1 lemon
  • ½ cup olive oil

Kale salad

  • 2 Tbsp olive oil, plus more, if needed
  • 4 thin slices prosciutto, julienned
  • ½ cup panko crumbs
  • Maldon salt and black pepper
  • 2 bunches kale, leaves only, julienned
  • 1 cup grated Pecorino Romano
  • 2 soft-boiled eggs, peeled and halved (optional)

Directions:

Caesar dressing
Using a fork, crush garlic and anchovies against the inside of a large bowl. Add mustard, lemon juice and zest and olive oil and whisk until well emulsified. Pour the dressing into a glass jar and set aside.

Kale salad
Line a plate with paper towels. Heat olive oil in a medium frying pan on high. Add prosciutto and pan-fry until crispy, about five minutes. Transfer to the paper towel-lined plate and set aside. Reduce the heat to low.

Add panko crumbs to the pan, adding a little oil if required, and toast until golden, about two minutes. Scrape the panko into a small bowl, season to taste with salt and set aside.

Place kale in a large bowl, pour in the dressing and toss well. Season mix with salt and black pepper. Transfer to a serving bowl and top with Pecorino Romano, toasted panko and crispy prosciutto. Serve with the boiled eggs, if desired.

Makes four servings.

Source: Calgary Cooks: Recipes from the City’s Top Chefs, Figure 1 Publishing, 2014