Name: Kale Caesar Salad With Lemony Breadcrumbs
Yield: 4 servings
Ingredients: 2 Tbsp. unsalted butter; ½ cup panko; ½ tsp. kosher salt, divided, plus more; Freshly ground black pepper; 1 Tbsp. finely grated lemon zest, divided; 1 large bunch curly kale (about 1 lb.), ribs and stems removed, leaves torn into 1" pieces; 2 Tbsp. plus ¼ cup extra-virgin olive oil; 2 oil-packed anchovy fillets; ¼ cup fresh lemon juice; 3 Tbsp. mayonnaise; 1 tsp. Dijon mustard; 1 tsp. Worcestershire sauce; 2 garlic cloves, finely grated; ½ oz. Parmesan, finely grated (about ½ cup), plus more for serving

Image may contain Food Food Presentation Cup Plate Kale Vegetable Plant Leafy Green Vegetable Produce and Cutlery

Photograph by Isa Zapata. Food Styling by Cyd McDowell. Prop Styling by Paige Hicks

This is my ideal kale Caesar, yielding the most flavor with the least amount of effort. Curly kale catches the creamy dressing in its grooves and curves, which means each bite is perfectly dressed. Using mayo saves you the trouble of making your own. Finally, buttery croutons are my favorite part of a good Caesar, but there are never enough of them. So instead of the odd crouton here and there, this salad gets a generous shower of toasted panko breadcrumbs to ensure you get lots of buttery crunch. —Jessie YuChen

What you’ll need

Microplane Grater
$18 At Amazon
Citrus Juicer
$20 $15 At Amazon
Chef's Knife
$60 At Amazon
Cutting Board
$10 At IKEA
Whisk
$14 $13 At Amazon
Medium Skillet
$70 $50 At Amazon

Recipe notes

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