Krispy Kale Caesar Salad

Products needed:

Sicilian Lemon Balsamic Vinegar


Adapted from The Food Network Magazine

  • 1/3 cup Olive Scene bold Extra Virgin Olive Oil
  • 1 garlic clove
  • 2 anchovy fillets
  • 1 teaspoon Worcestershire sauce
  • sea salt and ground pepper, to taste
  • 1 ½ cups crusty bread cubes
  • 1 ¼ lb chopped kale 
  • 2 tablespoons Olive Scene Sicilian Lemon Balsamic Vinegar
  • grated parmesan
  • 1 hard-boiled egg, chopped


  1. Puree the olive oil, garlic, anchovies, Worcestershire, and salt and pepper in a blender for the dressing.
  2. Toss the bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes.
  3. Toss kale with the remaining dressing; broil on another baking sheet, stirring, until crisp, 5 to 8 minutes.
  4. Put the kale and croutons in a bowl and top with balsamic vinegar, grated parmesan and a chopped hard-boiled egg.