Caesar-Style Kale Salad with Roasted Onions and Ricotta Salata


  • 1 ½ tablespoon freshly squeezed lemon juice
  • ½ tablespoon rice wine vinegar
  • 12 capers, roughly chopped (if salt-packed, rinse before chopping)
  • 1 to 2 large anchovies, roughly chopped (if salt-packed, remove tail, fins, and bones before chopping)
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • + 10 more ingredients
    • Kosher salt and freshly ground pepper to taste
    • 2 sweet onions, preferably Vidalia or Walla-Walla
    • 2 sprigs fresh thyme
    • 1 sprig fresh rosemary, about 1 inch long
    • 3 ½ tablespoons extra virgin olive oil, divided
    • 2 to 3 slices day-old, best-quality bread (I like ciabatta or sourdough boule)
    • 1 small bunch Lacinato kale
    • 2 slices thick cut bacon
    • ½ cup grated ricotta salata cheese (or you can substitute feta)
    • Kosher salt and freshly ground pepper to taste

MAKE SALAD DRESSING: Add lemon juice, rice wine vinegar, capers, anchovy, mustard, and Worcestershire sauce to bowl of blender and whir until thoroughly mixed and smooth. (If you’d rather not deal with the hassle getting your blender out, you can make this dressing with a hand blender.) With mo...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network