For Anne Burrell, life as a chef in some of Manhattan’s top restaurants meant mostly 12-hour days in the kitchen. Now that she’s a best-selling cookbook author and cohost of Worst Cooks in America on Food Network, Anne is almost always on the go. Rare downtime at home—especially treasured around the holidays—means inviting friends to come hang out and eat. Kale Caesar Salad is popular. “I cut out the rib and slice the leaves thinly into lovely green ribbons, then drizzle with a super-acidic dressing,” says Anne. “So good!”
1/4 to 1/3 cup extra-virgin olive oil, plus more to coat pan
4 cloves garlic, smashed
Pinch of crushed red pepper
2 slices day-old Italian bread, cut into 1/2-inch cubes
1/2 cup grated Parmesan
Zest and juice of 1 lemon
1 tbsp Dijon mustard
2 to 3 anchovy fillets
2 shakes Worcestershire sauce
1 bunch kale, tough stems removed, cut into ribbons
Coat a large sauté pan with olive oil. Toss in half the garlic and the crushed red pepper and bring pan to medium heat. Cook garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove garlic and ditch—it has fulfilled its garlic destiny. Toss in bread cubes and cook, stirring frequently, until they are golden, crisp and have absorbed all the olive oil, like little olive oil sponges. Remove from heat and reserve.
In the bowl of a food processor, combine Parmesan, lemon zest and juice, remaining garlic, the mustard, anchovies and Worcestershire. Puree until mixture is smooth, 15 to 20 seconds. With machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let processor continue to run another 10 to 15 seconds. Taste and season with salt if needed.
In a large bowl, toss kale with croutons and two-thirds of the dressing. Let kale sit 3 to 4 minutes to soften. Taste, add remaining dressing and adjust seasoning as needed.
Serves 2 to 4.