A simple looking salad, but one that’s packed with flavors. Kale is coated and massaged in a creamy, caesar-inspired horseradish dressing and then topped with crispy rye bread crumbs. It’s a dish that’s a joy to eat with lots of crisp, crunchy texture and a savory dressing and deep, rye flavor.
To a blender, add the mayonnaise, prepared horseradish, apple cider vinegar, minced garlic, and anchovy filets. Season to taste with salt and pepper.
Blend on high until all of the ingredients are equally distributed. Taste and adjust seasoning as needed.
Pour ⅔ of the horseradish caesar dressing onto the chopped kale in a large mixing bowl.
Use your hands or salad utensils to toss the dressing onto the leaves of kale, puting pressure on the leaves to “massage” them. This will help soften the leaves and make them more enjoyable to eat.
Set the bowl of kale in the refrigerator, allowing them to marinate slightly while you prepare the rye breadcrumbs.
Toast the 4 slices of rye bread in a toaster or in an oven until equally toasted on both sides.
Let the slices cool until you can handle them, then tear them into smaller pieces. Place the pieces into a food processor and pulse on high until breadcrumbs are formed. Set aside.
Preheat a large skillet over medium heat and melt the unsalted butter in the pan.
Add the rye breadcrumbs to the pan and toss in the butter. Fry, stirring often, until the breadcrumbs are crispy, about 5 minutes. Remove from the heat and set aside.
Divide the dressed kale onto 4 salad plates. Top with the rye breadcrumbs.
Serve with any additional dressing and breadcrumbs. Enjoy!