Kale Caesar with Cornbread Croutons

By Sprig Originals ✓ · cooked up in Sprig

Sturdy lacinato kale gets massaged with a punchy anchovy-garlic Caesar dressing and left to soften for 10 minutes, which turns tough leaves silky without any cooking. Buttery skillet-toasted cornbread croutons and a shower of Parmesan give it a Southern accent, and a little hot sauce and smoked paprika in the dressing tie it to the soul-food table.

Ingredients

• 4 cups day-old cornbread, cut into 3/4-inch cubes (about 12 oz)
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp kosher salt

• 5 fillets oil-packed anchovy fillets, drained
• 2 cloves garlic, peeled
• 1/2 tsp kosher salt
• 1 large egg yolk
• 1 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp Louisiana-style hot sauce
• 1/4 tsp smoked paprika
• 1/2 cup neutral oil, such as grapeseed or canola
• 2 tbsp extra-virgin olive oil
• 1/3 cup finely grated Parmesan
• 1 tbsp cold water, plus more as needed
• Freshly ground black pepper

• 2 large bunches lacinato (dinosaur) kale, about 1 1/4 lb
• 1/4 tsp kosher salt
• 1 cup shaved Parmesan
• 2 tbsp thinly sliced red onion
• 1 lemon, cut into wedges

Instructions

1. Heat the oven to 375°F. Toss the cornbread cubes with the melted butter and olive oil (melt the butter first in a small pan or the microwave), then sprinkle with the garlic powder, smoked paprika and 1/4 tsp salt and toss gently — cornbread is fragile, so use your hands and a light touch.
2. Spread the cubes in a single layer on a rimmed baking sheet and bake 12 to 15 minutes, stirring once at the halfway mark, until the edges are golden and the outsides are crisp but the centers still have a little give. Set aside to cool on the pan; they firm up as they cool.
3. Make the dressing base: pile the anchovies, garlic and 1/2 tsp salt on a cutting board and mince together, then drag the flat of the knife across the mixture repeatedly until it becomes a smooth paste, about 1 minute.
4. Scrape the paste into a medium bowl and whisk in the egg yolk, Dijon, lemon juice, Worcestershire, hot sauce and smoked paprika until smooth.
5. Whisking constantly, add the neutral oil in a very slow drizzle — a few drops at a time at first — until the dressing thickens and emulsifies, then whisk in the olive oil the same way. Stir in the grated Parmesan, 1 tbsp cold water and plenty of black pepper. The dressing should coat a spoon but still pour; thin with water 1 tsp at a time if needed. Taste and adjust with lemon or hot sauce.
6. Prep the kale: strip the leaves from the thick center ribs and discard the ribs. Stack the leaves and slice crosswise into 1/2-inch ribbons. Wash in a big bowl of cold water, then dry thoroughly in a salad spinner or with towels — wet kale will not take the dressing.
7. Put the kale in a large bowl, sprinkle with 1/4 tsp salt and add about two-thirds of the dressing. Using clean hands, massage the dressing into the leaves for 1 to 2 minutes, squeezing and rubbing until the kale darkens, shrinks by about a third and turns glossy.
8. Let the salad sit at room temperature for 10 minutes (up to 30) so the leaves relax and soak up the dressing. This is the step that makes raw kale tender.
9. Just before serving, toss the kale with the sliced red onion, half the shaved Parmesan, and the remaining dressing to taste. Add the cornbread croutons and toss once or twice only, so they stay in pieces.
10. Pile onto plates or a platter, top with the remaining shaved Parmesan and a heavy grind of black pepper, and serve with lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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