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Spicy Kale Caesar Salad with Garlic Breadcrumbs and Parmesan Frico

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  • Author: Amanda
  • Yield: 4 to 6 servings 1x

Description

Elevate your weeknight dinners with this Spicy Kale Caesar Salad featuring garlic breadcrumbs, Parmesan frico, and a zesty, anchovy-light dressing. A bold twist on the classic Caesar salad, this recipe is quick, flavorful, and perfect for anyone who loves a Caesar salad with a twist—a kick of heat and rich, umami flavors. Learn how to make this modern, easy-to-prepare dish with this step-by-step guide.

Start this recipe by making garlic confit.

Ingredients

Scale
  • 2 bunches of Tuscan (lacinato) kale, rinsed and torn into bite-sized pieces or cut into ribbons
  • 2.5 to 3 ounces ground Parmesan* (will be used in multiple parts of the recipe below)

GARLIC BREADCRUMBS:

  • 2 tablespoons garlic oil (from garlic confit)
  • 3/4 cup fresh breadcrumbs**
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper

SPICY CAESAR DRESSING:

  • 10 confit garlic cloves
  • 1/2 cup mayonnaise
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 2 tablespoons garlic oil (from garlic confit)
  • 2 anchovies
  • 1/2 teaspoon colatura or fish sauce, optional***
  • 1/2 teaspoon honey
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons chopped Calabrian chilies, or to taste
  • 2 tablespoons ground Parmesan
  • 1 to 2 tablespoons of water, to thin

PARMESAN FRICO, OPTIONAL:

  • 6 tablespoons ground Parmesan

Instructions

  1. In a large mixing bowl or the bowl of a salad spinner (if using), add the kale and a sprinkle of salt. Massage the kale for about 30-45 seconds, until it starts to soften and darkens in color.
  2. Make the garlic breadcrumbs: Heat the garlic oil in a small nonstick skillet over medium heat. Add the breadcrumbs and toast for 4–5 minutes, stirring occasionally, or until crisp and golden brown. Add the garlic powder and salt and pepper to taste, tossing to mix. Transfer to a plate to cool.
  3. To make the spicy Caesar dressing: Using an immersion blender or blender, combine the garlic cloves, mayonnaise, lemon juice, Dijon mustard, garlic oil, anchovies, colatura if using, honey, Worcestershire sauce, Calabrian chilies, and Parmesan. Process until smooth. Transfer to a bowl. Thin with water as needed to make a thick but drizzleable dressing that coats the kale. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
  4. To make the Parmesan frico: In the same skillet used to make the breadcrumbs, spread 3 tablespoons of Parmesan in a thin layer. Heat over medium heat for 5 minutes, or until the cheese melts and is lacy and the frico is golden and beginning to crisp. Transfer to a plate and repeat with the remaining 3 tablespoons Parmesan. The frico will continue to crisp as they cool.
  5. To serve, toss the kale with half of the dressing, adding more as needed to coat the greens. Sprinkle more ground Parmesan and the garlic breadcrumbs over top, tossing to coat. Break the Parmesan frico into small pieces over top. Serve immediately.

Equipment

Notes

*To make ground Parmesan, cut Parmesan cheese into chunks and process in a food processor or blender until fine.

**To make fresh breadcrumbs, remove the crusts from stale bread and cut or tear into chunks. Process in a food processor until semi-fine crumbs form; a few bigger bits are okay! I like to make a big batch and keep it in my freezer.

***If you’re using fish sauce as a sub, start with a little less than the recipe calls for—about three-quarters of the amount—and adjust to taste from there.

Inspiration: Spicy Kale Caesar from Not Another Cooking Show

  • Category: Salads, Side Dishes

Find it online: https://nevernothungry.com/spicy-kale-caesar-salad-with-garlic-breadcrumbs-and-parmesan-frico/