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Kale Caesar Salad
1 clove Garlic
4 Anchovy Fillets
1 tbsp Dijon Mustard
Zest and Juice of 1 Lemon
1/2 cup Olive Oil
1. Throw garlic, anchovies, dijon mustard, and lemon juice and zest into a small food processor or blender, puree until
combined. Slowly drizzle in the olive oil until mixture is smooth.
2 tbsp Olive Oil, plus more, if needed
4 thin slices Prosciutto, julienned
1/2 cup Panko Bread Crumbs
Sea Salt & Black Pepper
2 bunches Kale, leaves only, julienned
1 cup Pecorino Romano, grated
2 soft boiled Eggs, peeled & halved
1. Line a plate with paper towels. Heat olive oil in a medium frying pan over medium-high heat. Add strips of prosciutto
and pan-fry until crispy, about 5 minutes. Transfer to towel-lined plate and set aside.
2. Reduce heat to low. Add panko crumbs to pan, adding a little more oil if required, and toast, stirring frequently, until
golden, about 2 minutes. Scrape the panko into a small bowl, season with salt and pepper, and set aside.
3. Place kale in a large bowl, pour in the dressing and toss to coat. Season with salt and pepper. At this point, either
transfer the kale to smaller serving bowls, or if you would rather serve from a big bowl, leave it in there.
Top kale with pecorino romano, toasted panko, and crispy prosciutto. Serve with the boiled eggs.