Classic salads like Caesar don't go out of style, but they can certainly be updated. We swap romaine for lacinato kale and use tangy buttermilk in place of mayo. A second hit of anchovy in the hot oil gives the croutons extra savory depth as they toast in the pan.

Hannah Klinger
This Story Originally Appeared On cookinglight.com

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Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 6 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 1/2 tablespoons oil in a large skillet over medium. Add 1 anchovy fillet to pan; cook 30 seconds or until anchovy has melted into the oil, stirring frequently. Add bread to pan; cook 3 minutes or until browned and toasted on all sides, stirring occasionally. Place croutons in a bowl. Remove pan from heat (do not wipe out pan).

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  • Finely chop remaining anchovy fillet. Add garlic to anchovy on cutting board; sprinkle with 1/4 teaspoon salt. Mash with the side of a knife to form a paste. Combine garlic mixture, 1 1/2 tablespoons oil, buttermilk, juice, mustard, and 1/4 teaspoon pepper in a small bowl, stirring with a whisk.

  • Heat remaining 1 1/2 teaspoons oil in pan over medium. Crack eggs over pan; cook 3 minutes or until whites are set. Remove pan from heat.

  • Cut larger kale leaves in half crosswise (leave smaller leaves whole). Place kale in a large bowl; massage gently with your hands 1 minute or until slightly wilted. Drizzle half of buttermilk mixture over kale; toss. Divide kale mixture evenly among 6 plates; top evenly with croutons, Parmesan, remaining buttermilk mixture, and eggs. Sprinkle eggs evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Nutrition Facts

208 calories; fat 14.5g; saturated fat 3.4g; mono fat 8g; poly fat 2.2g; protein 10g; carbohydrates 9g; fiber 2g; cholesterol 190mg; iron 2mg; sodium 404mg; calcium 103mg; sugars 2g.
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