Caesar-Style Kale Salad With Roasted Onions And Ricotta Salata

This is an exceptionally tasty kind of kale!

PHOTO BY JAMES RANSOM

AUTHOR NOTES

I discovered kale salads rather late, but they have become my preferred method of consuming kale. At Spinnaker's, a gastro-pub in Victoria, my preferred meal is the kale salad. They execute a Caesar spin on it and embellish it with bacon and focaccia croutons. I intended to replicate the Spinnaker's salad at home, but I diverged slightly from the original recipe.

Certain individuals to whom I have served kale salads dislike the raw texture; nevertheless, I discovered that incorporating hot items into the raw kale causes it to wilt sufficiently, thereby mitigating the green chewiness. I retained the capers in the dressing while enhancing the umami profile with a substantial addition of lemon and anchovies. I have been an admirer of roasted onions since Merrill published her recipe for Tomato Salad with Corn, Summer Squash, and Roasted Onions. I now always have them in my refrigerator. I have modified her recipe by reducing the heat to avoid burning and including fresh thyme and rosemary for enhanced flavor. Notwithstanding a few preparatory procedures (preparing croutons and caramelizing onions), this dish is assembled very swiftly. — cookinginvictoria.

Ingredients

Salad Dressing

1.5 tablespoons of freshly extracted lemon juice

1/2 tbsp of rice wine vinegar

12 capers, coarsely minced (rinse if salt-packed prior to chopping)

One to two big anchovies, coarsely diced (if salt-packed, remove the tail, fins, and bones prior to cutting).

1/2 teaspoon of Worcestershire sauce

One teaspoon of Dijon mustard

1/4 cup of extra virgin olive oil

Kosher salt and freshly ground pepper, adjusted to preference

The remaining portion of the salad

Two sweet onions, preferably Vidalia or Walla Walla.

Two sprigs of fresh thyme

One sprig of fresh rosemary, approximately one inch in length. 1 to 2 teaspoons of extra virgin olive oil, divided; 2 to 3 slices of day-old, high-quality bread (preferably ciabatta or sourdough boule)

One tiny bunch of Lacinato kale

Two pieces of thick-cut bacon

1/2 cup of grated ricotta salata cheese (or feta as an alternative)

Kosher salt and freshly ground pepper, adjusted to preference

Instructions

1. PREPARE SALAD DRESSING: Incorporate lemon juice, rice wine vinegar, capers, anchovy, mustard, and Worcestershire sauce into the blender bowl and blend until completely combined and smooth. If you prefer to avoid the inconvenience of retrieving your blender, you can prepare this dressing using an immersion blender. While the mixer or hand blender is operating, gradually include the olive oil in a thin stream until fully emulsified. The dressing must possess a bright and citrusy flavor. Incorporate a pinch or two of salt, a grind of pepper, and additional lemon if necessary. Set the dressing aside until required. Dressing may be prepared several days in advance. Store in a glass container in the refrigerator and allow to rest for approximately 15 minutes prior to dressing the salad.

2. Roast onions: Preheat the oven to 350° F. Halve the onions, then slice them into half-moons approximately 1/4 inch thick. Arrange onions, thyme, and rosemary on a rimmed baking sheet. Apply 2 tablespoons of olive oil and combine using your hands until the herbs and onion pieces are thoroughly coated. Incorporate 1/4 teaspoon of salt and one or two grinds of black pepper. Recombine using your hands once more. Position the pan in the oven and roast for approximately 40 to 50 minutes, or until the onion slices are golden, tender, and caramelized. Commence monitoring after around 30 minutes and extract the onions prior to charring. Charred onions are unpalatable.

3. Prepare croutons by slicing bread into substantial bite-sized bits. Retain crusts for a more artisanal crouton texture. Heat 1.5 tablespoons of olive oil in a large, heavy-bottomed pan. I utilize a cast iron skillet. Incorporate bread cubes and sauté over low heat, stirring intermittently, until all surfaces are toasted and golden brown. Transfer to a plate lined with paper towels. Season with salt while warm and leave aside. Croutons may be prepared several days in advance. Store in an airtight jar at ambient temperature.

4. Prepare kale: Rinse kale in cool water. Multiple rinses may be required to eliminate dirt and grit. Absorb moisture from the kale using many layers of kitchen towels. Meticulously detach the thick stems from the kale and wrap the leaves into elongated, cigarette-like forms. Finely slice the kale into thin strips. Incorporate kale into the salad bowl or serving platter. Apply three-quarters of the salad dressing to the kale and mix using tongs or your hands until all leaves are evenly coated.

5. COOK BACON: Once the onions begin to exhibit a golden hue at the edges, slice the bacon lengthwise and subsequently chop it into 1-inch segments. Cook bacon in a small skillet over medium-low heat until it is crisp and well cooked. Disperse bacon over kale. If there is any rendered bacon fat in the skillet, incorporate a spoonful into the kale, if desired. Extract the onions from the oven and include half of them along with any accumulated juices into the kale. Reserve the remaining onions for alternative applications, such as a salad component, sandwich garnish, or as a filling for omelets or burritos. Combine thoroughly using your hands or tongs; the heated onions and bacon will marginally wilt the kale.

6. COMPLETING THE SALAD: Incorporate croutons and ricotta salata into the salad. Add the reserved salad dressing if the salad appears somewhat dry. Reattempt the toss. Sample and modify spices as necessary, incorporating a pinch or two of salt, a grind of pepper, or extra lemon. We relish this salad for dinner alongside a robust vegetarian soup or simply prepared fresh fish. Delight in it!