Name: Italian Kale Caesar Salad
Cook time: 20 minutes
Total time: 30 minutes
Yield: 6–8 servings
Ingredients: 1 large egg yolk; 1 garlic clove, smashed, peeled, and trimmed; 3 anchovy fillets, packed in oil, drained; 1 tablespoon plus 1 1/2 teaspoons lemon juice; 1 tablespoon plus 1 1/2 teaspoons red wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon dried oregano; 1 teaspoon colatura (Italian fish sauce; optional); 1/4 teaspoon cayenne; 1/2 cup canola oil; 1/2 cup plus 2 tablespoons olive oil, divided; 1/2 cup freshly grated grana padano cheese; Kosher salt; Freshly ground black pepper; 4 ounces country bread, crusts removed, bread torn into small pieces; Two (5-ounce) containers baby kale

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi

You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing—you'll want to keep using it on all your salads all week.

Recipe notes

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