You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing—you'll want to keep using it on all your salads all week.
Recipe information
Total Time
30 minutes
Yield
6–8 servings
Ingredients
1
1
3
1
1
1
1
1
1
1
1
1
4
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.
Step 2
Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.
Step 3
Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.
Do ahead
Step 4
Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.