Kale Caesar with Crispy Chickpeas

Ingredients

Equipment Needed

• •Rimmed baking sheet
• •Large mixing bowl for massaging kale
• •Medium bowl for dressing
• •Whisk
• •Microplane or fine grater
• •Clean kitchen towel for drying chickpeas

Instructions

1. 1

   Prepare the chickpeas

   Preheat your oven to 400°F. Spread the drained chickpeas on a clean kitchen towel and roll them gently to dry thoroughly. Moisture is the enemy of crispness. The skins may slip off some chickpeas as you roll. That's fine. Let them go. Skinless chickpeas crisp even better.

   Truly dry chickpeas are the difference between crispy and chewy. Take an extra minute here and you'll taste the reward.
2. 2

   Season and roast chickpeas

   Transfer dried chickpeas to a rimmed baking sheet. Toss with two tablespoons olive oil, smoked paprika, garlic powder, cayenne, and three-quarters teaspoon salt. Spread in a single layer with space between each chickpea. Roast for 30 to 35 minutes, shaking the pan every ten minutes, until deeply golden and crunchy throughout. They should rattle when you shake the pan. Let them cool on the pan. They'll crisp further as they sit.

3. 3

   Strip and chop the kale

   While chickpeas roast, hold each kale stem at the base. Grip the stem firmly with one hand and slide your other hand up the length, stripping the leaves away. Discard the woody stems. Stack the leaves, roll them into a tight cigar, and slice crosswise into half-inch ribbons. You want pieces small enough to eat gracefully but substantial enough to hold the dressing.

4. 4

   Massage the kale

   Place the sliced kale in your largest bowl. Sprinkle with half a teaspoon of salt. Now get your hands in there. Squeeze, scrunch, and massage the leaves as if kneading bread, working the salt into every surface. Continue for two to three minutes. The kale will transform before your eyes, changing from stiff and pale to silky, deep green, and reduced by nearly half in volume. This is not optional. Raw kale without massage is an assault on the jaw.

   Properly massaged kale feels almost like cooked spinach between your fingers. If it still squeaks when you rub it, keep going.
5. 5

   Build the dressing base

   In a medium bowl, combine the egg yolks, lemon juice, Dijon mustard, anchovy paste, and grated garlic. Whisk vigorously until completely smooth and slightly thickened, about thirty seconds. This is your emulsion base. The lecithin in the yolks, the mucilage in the mustard, and the acid in the lemon juice will all work together to hold the oil in suspension. Let the bowl rest on a damp kitchen towel to keep it steady for the next step.

6. 6

   Emulsify the dressing

   Begin adding the olive oil in a thin, steady stream while whisking constantly. Start with drops. Literally drops. The first tablespoon is the most critical. If you add oil too fast before the emulsion establishes, you'll end up with a broken, greasy mess. Once you've incorporated about a quarter cup and the mixture looks creamy and thick, you can pour slightly faster. Continue until all the oil is incorporated and you have a glossy, pale yellow dressing that clings to the whisk.

   If your dressing breaks and looks oily rather than creamy, start fresh in a new bowl with one egg yolk. Whisk that yolk, then slowly drizzle in your broken dressing. It will come back together.
7. 7

   Finish the dressing

   Fold in the grated Parmesan and black pepper. Taste and adjust salt. The anchovies and cheese bring salinity, so you may need none. The dressing should be assertive, bright with lemon, savory from the anchovies, and rich from the cheese. It will mellow slightly when tossed with the kale.

8. 8

   Dress the kale

   Add about half the dressing to the massaged kale. Toss thoroughly with your hands or tongs, coating every ribbon. Add more dressing as needed. Kale is sturdy and can handle more dressing than tender lettuces. You want each leaf glistening but not swimming. Let the dressed salad rest for five minutes at room temperature. Unlike delicate greens, kale improves with a brief rest as the dressing softens the leaves further and the flavors meld.

9. 9

   Plate and serve

   Divide the dressed kale among plates or pile it into a large serving bowl. Scatter the crispy chickpeas generously over the top. Add them at the last moment to preserve their crunch. Shower with additional Parmesan shavings and offer lemon wedges alongside. Serve immediately after adding the chickpeas.

Chef Tips

• •Seek out Tuscan kale, also called lacinato or dinosaur kale. Its long, bumpy leaves have a more delicate flavor than curly kale and a texture that responds beautifully to massaging. Curly kale works in a pinch but requires more aggressive handling.
• •Room temperature egg yolks emulsify far more readily than cold ones. Set them out twenty minutes before you begin, or float whole eggs in warm water for five minutes.
• •If you're wary of raw egg yolks, you can substitute three tablespoons of good mayonnaise for the yolks and reduce the oil to half a cup. It won't be traditional, but it will be safe and still delicious.
• •Leftover dressing keeps refrigerated for up to one week. It thickens when cold. Bring it to room temperature and whisk before using.
• •For meal prep, store the components separately: dressed kale in one container, chickpeas in a paper-towel-lined container at room temperature, extra dressing in a jar. Combine at serving time.

Advance Preparation

• •Chickpeas can be roasted up to 3 days ahead and stored in an airtight container at room temperature. They may soften slightly; recrisp in a 375°F oven for 5 minutes if needed.
• •Dressing can be made up to 1 week ahead and refrigerated. Let it come to room temperature and whisk before using.
• •Kale can be washed, stripped, and chopped up to 2 days ahead. Store wrapped in damp paper towels in the refrigerator. Massage just before dressing.
• •The fully dressed salad (without chickpeas) can rest refrigerated for up to 4 hours. The kale actually improves with time as the dressing tenderizes it further.
• •Add chickpeas only at the moment of serving to preserve their crunch.

Frequently Asked Questions

Nutrition Information

1 serving (about 384g)