Valerie Bertinelli’s Kale Caesar Salad with Garlicky Panko | Valerie’s Home Cooking | Food Network

Between Valerie’s crispy breadcrumb topping and her secret to making kale less tough, this recipe will turn salad haters into salad lovers!

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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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Kale Caesar with Garlicky Panko Crunch
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 20 min (includes resting time)
Active: 15 min
Yield: 4 servings

Ingredients

Topping:
2 tablespoons olive oil
1/2 cup panko breadcrumbs
1 clove garlic, finely grated
1/3 cup grated Parmesan

Caesar Dressing and Salad:
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 anchovies, minced
1 small clove garlic, finely grated
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 medium bunches lacinato kale, center stems removed and leaves thinly sliced

Directions

For the topping: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the panko and cook, stirring constantly, until light golden brown, about 3 minutes. Push the panko to one side and add the remaining tablespoon oil to the skillet. Add the garlic directly to the oil and cook, stirring it into the oil, about 30 seconds. Mix the garlic into the panko and continue to cook until the panko is golden brown, about 1 minute more. Transfer to a bowl and cool, then stir in the Parmesan.

For the Caesar dressing and salad: In a small jar with a lid, combine the lemon juice, mayonnaise, mustard, Worcestershire sauce, anchovies, garlic, 1/4 teaspoon salt and a generous amount of black pepper. Add in the oil and shake until emulsified.

Put the kale in a large bowl. Pour the dressing over the kale and toss to coat. Let stand 5 minutes. Sprinkle the toasted panko mixture over the kale.

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Valerie Bertinelli’s Kale Caesar Salad with Garlicky Panko | Valerie’s Home Cooking | Food Network

kale caesar with a garlicky panko
but here’s the deal with kale
it’s really tough so this is what i like
to do i like to give it a super duper
quick blanch and wilt it and get it
right out of the hot water you just need
the water barely hot
get some tongs
and then just pour the water right over
it and you can see it wilts immediately
and i don’t want it to really cook so
i’m going to get it right out and into
the salad spinner we want to have some
of the heft of the kale left but just
soften it just a touch
and as you can see blanching really
intensifies the color which is gonna
make it photograph that much more
beautifully so while the kale cools off
i’m gonna get started on the panko
topping
let’s get some oil into a nice heated
pan just a tablespoon
i don’t know about you guys but for me i
never eat the croutons in a caesar salad
but i still want that crunch so this is
where the panko comes in and then we’re
gonna let this toast up i think having a
website is really kind of weird but you
do get a glimpse into my life i love
sharing my recipes and i love when you
guys write in to me and tell me things
that you want me to cook you can see the
bottoms getting a little bit brown so
let’s give it a little there we go okay
now we need to get some garlic in here
but first i need just a little bit of
oil
right here
and then we’ll get this grated in
this is gonna add a real punch of flavor
normally i would add a little salt and
pepper but i’m not gonna do that because
once this cools off i’m gonna add some
parmesan cheese and that’s gonna have
plenty of salt in it okay you guys are
gonna sit here and calm down and cool
off for a while and i’m going to start
to make the dressing
let’s get building our dressing a lot of
flavor here because a caesar has a lot
of flavor you want that caesar to just
kind of
punch in the face with flavor and that’s
what this one’s gonna do so we’ll start
with two tablespoons of mayo that looks
like one
and that’s two
next is mustard a little lemon
juice need about two tablespoons
let’s get some garlic in
just scrape that right in
now for the umami part
anchovies
we’re gonna grab two of them yeah you
can keep out the anchovies but why would
you
the great thing about anchovies is
they’re salty so they’re briny they’re
very creamy there we go that’s two right
there we’re gonna give these a quick
chop they’re gonna melt right into the
dressing
a little worcestershire sauce a little
salt and pepper and you don’t need a lot
of salt because remember those anchovies
are in there
but i do want that bite of pepper
and then the olive oil we just need
about three tablespoons of this so
that’s one two three and then you just
shake it up
i’m gonna give this a little taste
oh
yes
that’s so good you can really taste the
anchovy and it’s such a great flavor i
really encourage you guys to try anchovy
even if you put a half of one in this
has cooled off beautifully put it back
in the bowl
so the kale will go into the fridge but
i still have one thing left to do
and that’s get the panko into a bowl
and some parmesan into that and just
whoa that’s coming apart
oh well i guess that has to get eaten
one of the absolute best parts
of developing recipes and food styling
is the little snacks you eat along the
way
i’m gonna mix this up
see i really wanted the
panko to cool off because i don’t want
the cheese to melt in here all right
topping is done very rusty and i’ll
dress the salad all right what kind of
salad dressing this is caesar it’s got
some anchovies it’s got some mustard
it’s got some mayo that’s really pretty
i’ll get this in so it doesn’t ruin the
bowl all right oh it’s really pretty so
this has parmesan garlic and panko oh
that’s a neat alternative to croutons so
i want to try and get some around the
edges i think that looks pretty yeah
this this needs to go i don’t think it’s
in the way yeah
now it’s not in the way
it’s so good tangy because there’s lots
of lemon in there
and it doesn’t have the bitterness of
kale
that is really spectacular