February 14, 2017

Best Of Both Worlds Kale Caesar

Recipe: Kristen Eppich

Prep Time: 30 Minutes

Total Time: 30 Minutes

This fresh take on Caesar salad was created in honor of our 30th anniversary.

Find more classic House & Home recipes here.


  • 1 bunch Tuscan kale


  • 1⁄2 ripe avocado
  • 1 large garlic clove, coarsely chopped
  • 2 anchovy fillets
  • 2 tbsp lemon juice
  • 1 tsp honey
  • 1⁄3 cup olive oil
  • 2 tbsp finely grated Parmesan, plus more for garnish
  • Salt and freshly ground pepper

Whole-grain crumble

  • 2 slices whole-grain bread
  • 2 tbsp butter
  • 2 tbsp sunflower seeds
  • 2 tbsp pepitas, coarsely chopped


  • 2 tbsp vegetable oil
  • 2 tbsp capers, drained


Yield: Serves 4 to 6

Prep Kale

  1. Wash kale, and remove and discard thick ribs. Dry thoroughly and tear kale into bite-size pieces. You’ll have about 8 cups lightly packed.

Make Dressing

  1. Place avocado, garlic, anchovy fillets, lemon juice and honey in blender. Purée, scraping down as needed.
  2. With blender running, add oil in a slow, steady stream until smooth.
  3. Blend in Parmesan. Season to taste with salt and pepper.

Make Crumble

  1. Chop bread into pea-sized pieces.
  2. Melt butter in pan over medium heat. Add chopped bread and nuts to pan. Cook, stirring, until nuts and bread are golden and toasted, 4 to 5 minutes.
  3. Season with salt and pepper to taste. 4. Remove from heat and allow to cool completely.

Cook Capers

  1. Add vegetable oil to small pot over high heat.
  2. Pat capers dry. When oil is hot, drop capers into oil and cook until capers splay open and are crispy, about 30 seconds. Remove with slotted spoon onto paper towel-lined plate.

Dress Salad

  1. Scrape dressing into a large bowl. Add kale and toss thoroughly until evenly coated.
  2. Toss in half of breadcrumb mixture and half of capers. Transfer salad to platter and scatter with remaining crumble and capers, and more grated Parmesan.

Donna Griffith


House & Home November 2016


Stacey Smithers