Una’s Kale Caesar Salad

Yield: Serves 4

A sure-fire favourite dish at Una Pizza + Wine, the kale caesar salad is much requested. It has all the elements of a perfect salad: crunchy prosciutto, breadcrumbs, and chewy kale leaves and egg for texture, with grated cheese, and a creamy, plate-licking dressing to pull it all together. Many thanks to Una Executive Chef Jen Pena for sharing it with us!



2 Tbs (30 ml) olive oil, plus more if needed

4 thin slices prosciutto, julienned

½ cup panko breadcrumbs

Maldon salt and black pepper

2 bunches kale, leaves only, julienned

1 cup grated Pecorino cheese

2 hard boiled eggs, peeled and halved (optional)

Caesar Dressing:

1 clove garlic

4 anchovy fillets

1 Tbs (15 ml) Dijon mustard

Zest and juice of 1 lemon

½ cup (120 ml) olive oil


  1. Using a fork, crush garlic and anchovies against the inside of a large bowl. Add mustard, lemon juice, zest and olive oil, and whisk until well emulsified. Pour the dressing into a glass jar and set aside
  2. Line a plate with paper towels. Heat olive oil in a medium frying pan on high. Add prosciutto and pan-fry until crispy, about 5 minutes. Transfer to the paper towel-lined plate and set aside
  3. Reduce the heat to low and add panko crumbs to the pan, adding a little oil if required. Toast until golden, about 2 minutes. Scrape the panko into a small bowl, season to taste with salt, and set aside
  4. Place kale in a large bowl, pour in the dressing and toss well. Season with salt and black pepper. Transfer to a serving bowl and top with grated Pecorino cheese, toasted panko, and crispy prosciutto. Serve with the boiled eggs, if desired

If there’s a dish in a restaurant that you’d love to know how to make, let us know at culinairemagazine.ca/contact-us, and we’ll do our very best to track it down for you!

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