Kale Caesar (Bird Pizzeria Copycat)
This Kale Caesar is like no other and once you try it you will never go back to boring traditional caesar salads again.
This viral kale caesar salad has been all over social media and word is if you want to try it at bird pizzeria in Charlotte reservations are booked for months so you might want to try my copycat recipe while you wait.
Bird Pizzeria Copycat Kale Caesar
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Ingredients
1.5 lbs fresh kale
3 slices Texas Toast
3 tablespoons olive oil
2 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
3-4 oz fresh grated Parmesan cheese
Dressing
3/4 cup mayonnaise
2 tbsp Dijon
juice of one lemon
2 tbsp capers
2 cloves garlic grated
4-6 anchovy fillets
1 tsp ground black pepper
1/4 tsp kosher salt
1 tablespoon Worcestershire sauce
2 tbsp water if needed to thin out dressing
Instructions :
Place Texas toast on a sheet pan and drizzle on both sides with olive oil, then seasoned with Italian seasoning, garlic powder and onion powder on both sides as well. Bake for 30 to 45 minutes at 300° until golden and hard but not burned. Pulverize using a mallet or a food processor then set aside.
Remove any stem pieces from your kale and chop if needed and a Small even pieces. Begin massaging the kale until it turns a deep dark green color. This will probably take 2 to 3 minutes.
Prepare the dressing by muddling capers, lemon juice, and anchovies into a paste, then combine with remaining ingredients and whisk until smooth. Chill in the fridge for 30 minutes.
To assemble the salad, pour dressing over the kale and toss until welcome combined then transferred to a large platter on a large platter. Great a ridiculous amount of Parmesan cheese, using a micro plane until you can no longer see the kale. Then sprinkle handfuls of the breadcrumbs on top and serve.
Notes*
If you don’t like kale, yes you can use romaine hearts, I recommend chopping them finer than you normally would.
You can also use a store-bought Caesar dressing if you have one you prefer.