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Extract from Tartine Bread • By Chad Robertson • Published by Chronicle Books

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
20 mins

Eat as much as you like—this Caesar is a healthy one.
Serves 4 to 6

Ignacio Mattos, a talented chef friend, introduced us to the pleasure of eating whole leaves of dressed raw kale. Here, we use black kale, also called cavalo nero, lacinato, Tuscan kale, or dinosaur kale. The strong greens carry the bold dressing, making the perfect winter bread salad. Eat as much as you like—this Caesar is a healthy one.

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© 2019 Chad Robertson / Chronicle Books · Reproduced with permission.
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  • Step 1

    To make the dressing, grate the zest from 1 lemon. Cut both lemons in half. Place the garlic, anchovies, and lemon zest in a mortar and pound with a pestle to make a thick paste. Add the egg yolk, a pinch of salt, and a squeeze of lemon juice and stir thoroughly to combine. Continuing to stir, pour in 1/2 cup of the oil drop by drop. The mixture should look smooth and creamy, a sign that you are building a stable emulsion. Continuing to stir, begin adding the oil in a slow stream. The dressing should thicken. Periodically stop pouring in the oil and add a squeeze of lemon. Taste the dressing and add more salt and lemon juice to taste. Add water, a small spoonful at a time, stirring to thin dressing to the consistency of heavy cream.

  • Step 2

    In a large bowl, combine the kale and croutons. Pour the dressing over the top and toss to coat. Add the Parmesan, toss again, and serve.

  • Step 3

    To make the croutons, preheat the oven to 400°F. In a bowl, toss the torn bread with the olive oil and a pinch of salt. If you are using the herbs, add them too. Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through the baking time, redistribute the croutons if they are coloring unevenly.

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