This is not your average Caesar salad. The unexpected combination of rye breadcrumbs, pecorino cheese, thinly sliced serrano peppers and fresh mint makes it peppery, crunchy, bright and spicy. The kale provides a boost of fiber. Look for lacinato kale (or dinosaur kale) with the smooth green leaves. This may seem like a lot of kale, but it wilts down and tenderizes after being massaged with the dressing. The egg yolk helps emulsify the Caesar-style vinaigrette, making it silky and creamy. If you are uncomfortable consuming a raw yolk, the salad is just as delicious without it.

Use this recipe to make the vegetable portion of your meal more exciting, especially as you try to get back on track. Kale is packed with vitamin K and antioxidants, making it a perfect winter vegetable to protect your immune system.

Active time: 15 minutes Total time: 25 minutes

Spicy Kale Caesar With Rye Breadcrumbs

Ingredients

• 1 large egg yolk (optional)
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon anchovy paste or 5 oil-packed anchovy fillets, finely chopped
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely grated
• Kosher salt and pepper
• 2 tablespoons olive oil (30 ml)
• 2 tablespoons grapeseed or canola oil (30 ml)
• 1/4 cup (8g) pecorino cheese, freshly grated, plus more for garnish (optional)
• 2 bunches lacinato kale (16 ounces/453g), stemmed and sliced into thin ribbons (about 10 cups)
• 1/2 cup (12g) mint leaves, very thinly sliced
• 1 serrano pepper or 1 small jalapeño (9g), very thinly sliced
• 1 ounce (30g) rye crackers

Directions

In a medium bowl, whisk the egg yolk, if using, with the lemon juice, vinegar, anchovy paste, Dijon mustard and garlic. Season with salt and pepper. While whisking constantly, slowly stream in both oils until the dressing has thickened. Stir in the 1/4 cup of grated pecorino.

In a large bowl, add the kale. Drizzle 1/4 cup of the dressing over the kale and gently massage with your hands until the kale begins to wilt. Let sit for 10 minutes.

Add the mint and serrano and toss to coat. Add more dressing, if needed. Season with salt and pepper. Scrape the salad onto a platter.

Place the rye crackers in a resealable plastic bag. Press out all of the air and seal. Using a rolling pin or the bottom of a small skillet, crush the crackers into a course crumb. Sprinkle over the salad. Garnish with more finely grated pecorino and freshly ground black pepper; serve.

Serves: 6 | Serving Size: About 1 1/2 cups

Nutrition (per serving): Calories: 172; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 41mg; Sodium: 529mg; Carbohydrate: 12g; Dietary Fiber: 2g; Sugar: 2g; Protein: 5g