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In some circles the kale salad is probably passe already, but let’s just agree not to be so hip that we can’t enjoy a good thing, ok? I was briefly missing this summer’s Grilled Kale Salad with Ricotta and Plums, but it has already been replaced in my affections by this new winter favorite. It’s from the Skillet Cookbook, a new release from my local hipster diner, the Skillet Diner. I go to the diner just for this kale salad. I bought the cookbook just for this kale salad. I love this kale salad.
The salad is bold in both flavor and texture. You’ll want to use lacinato (a.k.a. dinosaur) kale here, which is a little more delicate than a curly or Red Russian kale. The dressing is lemony and creamy, and I like a little bit of anchovy in there although you could do without (and then it’s vegan if made with an eggless mayonnaise and vegan Worcestershire sauce). The one part you absolutely can’t skip, however, is making the peppery homemade croutons.
Kale Caesar Salad (adapted from the Skillet Cookbook; original recipe here): Wash and dry a big bunch of lacinato kale, remove the stems, and slice it into ribbons. Make your croutons by chopping 4 slices of bread into 1″ cubes (I like challah or whole wheat croutons); toss with 2-3 Tbsp. olive oil and 1 tsp. each salt and freshly ground pepper. Bake at 350 for about 10 minutes, stirring once or twice, until golden. Set aside to cool.
In a big salad bowl, whisk together 1/4 c. mayonnaise, a small minced clove of garlic, the zest and juice of half a lemon, 1/4 tsp. dijon mustard, 1/4 tsp. Worcestershire sauce, a pinch of salt, a shower of black pepper, and 1/2 tsp anchovy paste (optional). Toss kale ribbons with dressing, then taste and adjust flavors with more salt, pepper, or lemon if needed. Add croutons and toss again. Optional: serve topped with grilled salmon or a poached or fried egg.
More Favorite Winter Salads:
Kale Salad with Apples, Currants, and Gorgonzola
Shaved Brussels Sprout Salad with Lemon, Pecorino, and Red Onion
Orange-Roasted Carrot and Avocado Salad with Cumin Vinaigrette
These recipes and more can be found on my new emmycooks.com Vegetarian Thanksgiving Pinterest board. Come visit!
Emmy Cooks 
Reblogged this on All Favorite Recipes.
A heartier salad for fall. I’m sure it is great.
It eases the pain of saying goodbye to the tomato salads. :)
What a great idea! And I could see some mozzarella or ricotta cheese, too.
I don’t think you can ever go wrong adding cheese. The original recipe calls for finely grated Parmesan in the dressing, which I’m sure would be good too!
That looks excellent! What a way to wake up a Caesar Salad– which I normally never order, because I’m not into the lettuce… problem solved! I could totally see going to a specific restaurant just for this salad version, like you do. : )
I do love lettuce but I also love non-lettuce salads. Have you tried this Brussels sprout salad? It’s one of my favorites: https://emmycooks.com/2012/02/12/shaved-brussels-sprout-salad-with-red-onion-lemon-and-pecorino/
Emmy, I’m not sure how I could have missed seeing that post, but that salad looks amazing! I love brussels sprouts but have never thought of shaving/chopping them up into a salad. That looks phenomenal.
Oh and I love (some) lettuce, too… just not the kind that usually finds its way into (restaurant) caesar salads!
LOVE Kale Caeser – PCC also has a really good one in their prepared foods (behind the counter), at least in Fremont. I’ll have to try Skillet’s!
Ooh, I’ll have to look for that. I consider the main downfall of Capitol Hill to be its lack of PCC (although I do love Madison Market). :)
“but let’s just agree not to be so hip that we can’t enjoy a good thing, ok?” LOL.Yes, indeed. Thank you. And the salad looks lovely.
Good news for us! Melissa Clark wrote about a kale salad today in the New York Times, so we can’t be too far behind the curve. :)
I have been missing that grilled one with plums and ricotta too Emmy!!!! I attempted it with persimmons and that got me about nowhere. I’m thinking maybe satsumas would work? They just showed up at my farmer’s market, in their early-season slightly-sour version. Hm. I guess I can maybe try this one, instead. But I will be dreaming about plums and ricotta until next summer. :)
Once you’ve had the Ojai Pixies you’re pretty picky, I guess. :) The good thing about saying goodbye to summer produce is welcoming winter citrus!
Yes, LOVE Skillet’s kale salad – I get it every time I am there and usually add a poached egg on top. Thank you for sharing the recipe. I really should take a peek at the new Skillet cookbook.
So this is funny, but I’ve never thought to ask the restaurant to add a poached egg to my salad–I just do it at home! You’re so smart. I’d be happy to loan you my copy of the cookbook–I like to share books. :) We could arrange a handoff over kale salad at Skillet!
Mmm, yes! Love this idea. Let’s make a plan! hannah@bluekaleroad.com
Kale season! YAYY! This salad looks perfect for fall. PS: Today I made my second batch of your pickled peppers, because the first jar is gone. :) Double yay!
Yum, pickled peppers! This one’s a keeper too. :)
I had a kale salad like this for brunch the other morning, with bacon and pine nuts and a poached egg on top. It was delicious! Now I have your recipe to make it. Thanks!
Oooh, pine nuts would be good. I’m sure bacon would be too. :) I always like to improve upon perfection. :)
I’ll be making your salad tonight to go with our grilled salmon! And maybe I’ll pick up some pine nuts, now that I think about it…! :)
Made this last night and your dressing is excellent! Thank you for a delicious salad–we have enough dressing left over to have another one tonight!
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