Kale Caesar Salad with Crispy Chickpeas and Anchovy-Parmesan Dressing

Ingredients

• 2 bunch lacinato kale
• 1,5 cup canned chickpeas, drained
• 1 tsp smoked paprika
• 0,5 tsp garlic powder
• 4 unit anchovy fillets
• 2 unit garlic cloves
• 1 unit egg yolk
• 1 tsp Dijon mustard
• 2 tbsp fresh lemon juice
• 0,5 cup extra-virgin olive oil
• 0,75 cup parmesan, grated plus shaved
• 1 tsp Worcestershire sauce
• 2 cup sourdough bread, cubed

Instructions

1. 1

   Preheat oven to 425°F (220°C) and line a baking sheet with parchment.

2. 2

   Pat the chickpeas thoroughly dry between towels : the drier they are, the crispier they get : then toss with 1 tbsp olive oil, smoked paprika, garlic powder, and salt.

3. 3

   Spread chickpeas in a single layer and roast 25-28 minutes, shaking the pan halfway, until deeply golden and audibly crunchy.

4. 4

   Meanwhile, make the dressing: mash the anchovy fillets and garlic into a fine paste with the flat of a knife, then transfer to a bowl.

5. 5

   Whisk in egg yolk, Dijon, and lemon juice, then stream in extra-virgin olive oil while whisking constantly until thick and emulsified.

6. 6

   Stir in grated parmesan, a few grinds of black pepper, and 1 tsp Worcestershire; taste and adjust lemon or salt.

7. 7

   Strip kale leaves from stems, tear into bite-sized pieces, and place in a large bowl with a pinch of salt and 1 tsp olive oil.

8. 8

   Massage the kale firmly for 90 seconds until it darkens, softens, and reduces in volume by nearly half.

9. 9

   Toast the sourdough cubes in a dry skillet with 1 tbsp olive oil over medium heat until golden and crackling, about 5 minutes.

10. 10

    Toss kale with three-quarters of the dressing, then pile onto plates and top with croutons, crispy chickpeas, shaved parmesan, and an extra drizzle of dressing.