Kale Caesar Pasta Salad
Ingredients
- 8 oz (225g) cavatappi or fusilli pasta
- 1 large bunch Lacinato (Tuscan) kale, stems removed and finely sliced into ribbons
- 2 tbsp extra virgin olive oil, divided
- 1/2 cup high-quality mayonnaise
- 2 oil-packed anchovy fillets, finely minced
- 1 clove garlic, finely grated
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 cup finely grated Parmigiano-Reggiano, plus shaved Parmesan for garnish
- 1/2 cup panko breadcrumbs
- Salt and freshly cracked black pepper to taste
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Instructions
- 1
Bring a large pot of salted water to a boil. Cook pasta until al dente, drain, rinse briefly under cold water to cool, and toss with 1 teaspoon olive oil to prevent sticking.
- 2
Heat 1 tablespoon olive oil in a skillet over medium heat. Add panko breadcrumbs and a pinch of salt; stir constantly until golden brown and crisp, about 4 minutes, then set aside.
- 3
Place sliced kale in a large bowl with 1 teaspoon olive oil and a pinch of salt. Massage gently with your hands for 2 minutes until softened and dark green.
- 4
In a medium bowl, whisk together mayonnaise, minced anchovies, grated garlic, lemon juice, Dijon mustard, and grated Parmigiano-Reggiano until smooth. Season with black pepper.
- 5
Add the cooled pasta to the massaged kale. Pour the Caesar dressing over top and toss thoroughly until every piece of pasta and kale is evenly coated.
- 6
Fold in shaved Parmesan, top with the golden toasted breadcrumbs, and serve chilled or at room temperature.
Notes
Massaging the Lacinato kale breaks down its fibrous structure, turning it tender without cooking. Toasting breadcrumbs with olive oil creates a light, crunchier alternative to traditional heavy croutons that coats every bite of pasta.
The Story Behind Caesar Salad
The original Caesar salad was created in 1924 by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico, during a busy Fourth of July weekend. Faced with diminishing kitchen supplies, Cardini assembled a dramatic table-side salad using romaine leaves, garlic, Parmesan, and olive oil. Over decades, culinary tradition has embraced hearty winter greens like Tuscan kale and pasta bases to create textural variations while preserving the punchy, savory spirit of Cardini's original emulsion.
Discover Kale Caesar Pasta Salad
Nancy Silverton
Chef Nancy Silverton is celebrated for her obsessive attention to salad building, emphasizing assertively seasoned dressings paired with rustic textures. Her documented approach relies on balancing punchy acidity and umami with contrasting crunchy toppings.