Chopped Kale Caesar salad with multigrain croutons

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Our most popular salad of all time. It is best to use baby kale, or chop kale finely. Make sure to give your kale a good massage to infuse the kale with the lemon juice and oil, and also to break down some of the tough, fibrous characteristics of kale. This makes it easier to chew and digest, and makes for a more tender salad.

And don’t be afraid of the anchovies, they add a subtle salty-savoury flavour that’ll give your dressing more nuance. Better still, they’re packed with heart-healthy omega-3 fatty acids and a wealth of vitamins and other essential nutrients. We’re thinking it’s high time to reconsider the anchovy.

Ingredients

1 bunch kale, stems removed, chopped finely, gently massaged

¼ cup Parmigiano Reggiano, shredded

Caesar dressing

¼ cup mayo

Juice of ¼ lemon

2 cloves garlic, minced

2 anchovy fillets, minced

½ teaspoon Dijon mustard

½ cup extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

Croutons

½ small loaf whole-grain bread (or any stale left over bread)

3 tablespoons extra-virgin olive oil

1 clove garlic, minced

½ teaspoon sea salt

½ teaspoon freshly ground pepper

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Preparation

For croutons, preheat oven to 350°F. Tear loaf into bite-size chunks. In large bowl, toss bread with olive oil, garlic, salt and pepper. Spread on parchment-lined baking sheet and bake for 10-15 minutes, turning occasionally until crisp.

For dressing, in Mason jar, place mayo, anchovies, lemon juice, garlic and mustard. Shake vigourously. Add olive oil shake well again.

In serving bowl place kale; pour dressing over top, and toss well to coat. Top with Parmigiano Reggiano and croutons. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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