If your family loves Caesar Salad, making Homemade Caesar Dressing from scratch with anchovy paste, egg yolk, lemon and olive oil is incredibly easy! Pairing this dressing with a dark leafy green like kale, along with parmesan and toasted bread crumbs, make for an outstanding salad recipe!
Combine all ingredients except for the oil in blender and blend on low for about 10 seconds. Alternatively, you can combine in a bowl or mason jar and use an immersion blender on low speed to blend and emulsify.
With the blender running on low speed, slowly pour in a very thin steady stream of oil until it is all combined.
Thin with additional lemon juice, if desired. Makes enough for four family sized salads. Store excess in refrigerator until ready to use.
To toast the breadcrumbs:
Combine the panko breadcrumbs with the olive oil. Add to a shallow dish and broil, stirring frequently, until the breadcrumbs start to turn golden brown. This should only take a few minutes. Allow to cool.
To make the salad:
Toss the kale with one tablespoon at a time of the dressing. Continue adding dressing and tossing the kale until enough has been added to your liking.
Add parmesan and sprinkle bread crumbs on top. You can either toss to combine or serve them on top of the salad. Add freshly ground pepper, as desired.
Recipe yields at least 1 cup of dressing. Nutritional information based on one serving size of 0.5 fluid ounces.