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Ina Garten's Caesar Salad

Ina Garten's Caesar salad with pancetta is a classic. In this recipe, I've "hacked it" to be a bit healthier by replacing the romaine lettuce with kale and replacing the pancetta with grilled chicken. With Ina's rich and creamy dressing, you'll be every bit as satisfied.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course, Salad, Side Dish
Servings 6 people

Equipment

  • food processor

Ingredients
  

For the Kale Salad

  • 4 Chicken breasts
  • 2 pints cherry tomatoes
  • Salt
  • Freshly ground black pepper
  • 2 large bunches kale

For Ina Garten's Caesar Dressing

  • 1 extra-large egg yolk at room temperature If you're nervous about raw egg yolks, substitute 2 tablespoons of real mayonnaise.
  • 2 teaspoons Dijon mustard
  • 2 large cloves garlic chopped
  • 8 to 10 anchovy fillets optional
  • 1/2 cup freshly squeezed lemon juice 3 lemons
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups good mild olive oil
  • 1/2 cup freshly grated Parmesan cheese

Instructions
 

  • Wash kale leaves and spin-dry in a salad spinner. Remove the stems and tear the leaves into bite-sized pieces. Place them in a large mixing bowl.
    2 large bunches kale
  • Cut cherry tomatoes in half and place them in the bowl with the kale.
    2 pints cherry tomatoes
  • Heat a grill to medium high heat. Salt and pepper the chicken breast and grill each side for 6 minutes or until cooked. Shred the chicken.
    4 Chicken breasts, Salt, Freshly ground black pepper
  • For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.
    1 extra-large egg yolk at room temperature, 2 teaspoons Dijon mustard, 2 large cloves garlic, 8 to 10 anchovy fillets, 1/2 cup freshly squeezed lemon juice, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1 1/2 cups good mild olive oil
  • Toss the kale with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the kale among 6 or 8 plates and sprinkle with the grilled chicken and cherry tomatoes. Serve at room temperature.
    1/2 cup freshly grated Parmesan cheese
  • All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad.
  • If you're nervous about raw egg yolks, substitute 2 tablespoons of real mayonnaise.

Notes

Keyword Ina Garten's Caesar Salad