Tuscan Kale Caesar Salad

The new classic. This salad can easily accompany any protein. Also, removing the stem from the kale is a real, textural game changer.


1 bunch Cavolo Nero (Tuscan Kale), washed, dried, stems removed, finely shredded

1 cup Diced pancetta

1 – 2 tbsp EMMA Grapeseed Oil

1 Garlic clove

1/4 cup EMMA Romano Cheese, grated

3/4 cup Mayonnaise

1 cup Panko breadcrumbs

6 EMMA Anchovy filets

4 tbsp EMMA White Wine Vinegar

EMMA Capers, fried

EMMA Romano Cheese, grated

1 tsp Black pepper


  1. Place the kale in a large bowl and set aside.

  2. Heat grapeseed oil in a small frying pan and sauté the pancetta on medium high, about 3-5 minutes.

  3. When the pancetta is nicely browned, set it aside over a paper towel, reserve remaining oil and use it to quickly fry the bread breadcrumbs, drain over paper towel and set aside.

  4. In a blender or food processor, add the mayonnaise, anchovy, vinegar, garlic, grated cheese and black pepper, blend well.

  5. Taste, and adjust the seasoning. If it’s salty, or too garlicky, add more vinegar. If it’s too acidic, more cheese and anchovy.

  6. Dress your leaves with 1-2 spoonfuls of dressing, then mix in the pancetta. Top with fried breadcrumbs, fried capers and grated Romano.


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