Caesar Cardini, the Italian-American chef credited with creating the Caesar salad in the 1920s, prepared the dressing tableside using a wooden bowl, a fork, a whisk (or spoon), and a lot of arm power
The unique gathered design down the front is accented with elegant rings, adding a sophisticated touch to this chic piece
Storage Tips Store this fattoush salad in an airtight container for up to 3 days
Ingredients 2 bunches of Tuscan (lacinato) kale, rinsed and torn into bite-sized pieces or cut into ribbons 2.5 to 3 ounces ground Parmesan* (will be used in multiple parts of the recipe below) GARLIC BREADCRUMBS: 2 tablespoons garlic oil (from garlic confit) 3/4 cup fresh breadcrumbs** 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper SPICY CAESAR DRESSING: 10 confit garlic cloves 1/2 cup mayonnaise Juice of 1 lemon 1 teaspoon Dijon mustard 2 tablespoons garlic oil (from garlic confit) 2 anchovies 1/2 teaspoon colatura or fish sauce, optional*** 1/2 teaspoon honey 1 teaspoon Worcestershire sauce 2 teaspoons chopped Calabrian chilies, or to taste 2 tablespoons ground Parmesan 1 to 2 tablespoons of water, to thin PARMESAN FRICO, OPTIONAL: 6 tablespoons ground Parmesan Instructions In a large mixing bowl or the bowl of a salad spinner (if using), add the kale and a sprinkle of salt
