Cacio e Pepe Kale and Fennel Caesar

5 from 3 votes

Cacio e Pepe Kale and Fennel Caesar

Cacio e Pepe-Inspired Kale and Fennel Caesar Salad with crispy black pepper chickpea-ciabatta crumble. A bold twist on a beloved classic that's hearty, comforting, and totally irresistible.

Prep Time20

Cook Time20

Total Time45

Course: Entree/Salad

Cuisine: Italian

Diet: Vegetarian

Servings:

Author: Jamie Vespa MS, RD

Equipment

Mandoline
Mixing bowls
Large rimmed baking sheet

Ingredients

1 medium fennel bulb, trimmed, halved, and cored
3 Tbsp. white wine vinegar
1 tsp. granulated sugar
1 1/4 tsp. kosher salt, divided
1 large bunch (~9 oz.) lacinato kale, stemmed and thinly sliced into ribbons
1 (15-oz.) can chickpeas, drained and rinsed
6 oz. ciabatta bread, torn into small pieces (about 4 to 5 cups) (sub sourdough or gluten free bread of choice)
5 Tbsp. extra-virgin olive oil, divided
1 tsp. granulated garlic (or garlic powder)
1 tsp. coarse ground black pepper

Cacio e Pepe Caesar Dressing

1/4 cup tahini (sub mayo - see notes)
1/2 cup finely grated Pecorino Romano (or Parmigiano-Reggiano) cheese plus more for garnish
2 Tbsp. fresh lemon juice
2 tsp. Dijon mustard
3 oil-packed anchovies, minced
1 large garlic clove, grated
1 tsp. coarse ground black pepper
1/4 tsp. kosher salt

Instructions

Preheat oven to 425ºF.
Quick-Pickle Fennel: Shave fennel into thin slices using a mandoline, and transfer to a bowl. Add white wine vinegar, granulated sugar, and ½ tsp. kosher salt. Toss well to coat. Let sit at room temperature for at least 30 minutes. (Yield should be ~⅔ cup pickled fennel).
Prepare Black Pepper Chickpea-Ciabatta Crumble: Spread chickpeas in a single layer on a clean kitchen towel or paper towels. Fold over towel and gently rub to dry chickpeas and LIGHTLY press to release any loose skins. Discard loose skins and transfer chickpeas to a large mixing bowl. Use a fork to partially mash about half of the chickpeas. Discard any additional loose skins.
Add torn ciabatta bread, ¼ cup olive oil, granulated garlic, black pepper, and ¾ tsp. of the salt; toss well to evenly coat.
Spread mixture on a large rimmed baking sheet. Roast for 18 to 20 minutes, tossing once halfway through, until golden and crispy.
Massage Kale: Meanwhile, place sliced kale in the same bowl you used for the chickpea mixture (no need to clean). Drizzle with 1 Tbsp. olive oil and season a pinch of kosher salt. Use your hands to massage oil and salt into kale leaves until they soften, about 30 seconds.
Prepare Dressing: In a medium bowl or large liquid measuring cup, combine all dressing ingredients. Gradually add in 3 to 4 Tbsp. of water and whisk until smooth and creamy. Taste and adjust seasonings as needed. (Note: if using mayonnaise in place of tahini, see notes below.)
Assemble Salad: Drain fennel and discard picking liquid. Add fennel to the bowl with kale, along with chickpea-ciabatta mixture and dressing. Toss well to combine. Garnish with lots of extra grated Pecorino or Parmesan cheese, and extra cracked black pepper. Serve at room temperature.

Notes

For serving: While this salad is hearty enough to stand alone as a meal, it's also delicious topped with a piece of salmon, grilled chicken, or baked tofu.
If using mayo in place of tahini in the dressing, add 1/2 cup mayonnaise and increase lemon juice to 3 Tbsp. No need to add additional water.
Make-Ahead:
- - You can begin pickling the fennel up to 2 days in advance. Store in the fridge until ready to use.
- - The dressing can also be prepared up to 3 days in advance. Store in a sealed jar in the fridge and shake or whisk before serving.
- - Massage and refrigerate the kale up to 1 day in advance. (It will hold its texture better than most greens!)
Store: While this salad is best enjoyed fresh, leftovers will keep in the fridge for 1 to 2 days. The chickpea-ciabatta mixture will lose its crisp, however the flavors will stay sharp. (For the best texture, store components separately and toss just before serving.)

Nutrition