If you live in Calgary, chances are you’ve been to Una. For those of you who don’t, its an amazing restaurant on a trendy street selling mostly thin-crust, California-style pizzas. It’s one of those places where you can’t make reservations, and if you’d like to get a table anywhere around dinner time between Wednesday and Saturday, you’re going to expect a wait. But the wait will be worth it. Because not only are their pizzas seriously to die for, but they’ve also got amazing appetizers/salads/everything else. In particular, they have managed to make a killer Kale Caesar Salad – something that is great in theory, but in my experience, is hard to do well.
I picked up a cookbook from my favourite doughnut shop, Jelly Modern, a few months ago that features recipes from some of Calgary’s best restaurants – it’s called Calgary Cooks. In it, I found the recipe for Una’s Kale Caesar Salad. I made it. And it was actually just as good as it is in the restaurant. And it was really simple to make! The dressing is the star of the show here, but I think that the thinly sliced kale really helps, and I mean, the toppings certainly don’t hurt it. This is definitely going to be a recipe that I make fairly often.
Una’s Kale Caesar Salad
Adapted from: Calgary Cooks
1 clove Garlic
4 Anchovy Fillets
1 tbsp Dijon Mustard
Zest and Juice of 1 Lemon
1/2 cup Olive Oil
1. Throw garlic, anchovies, dijon mustard, and lemon juice and zest into a small food processor or blender, puree until combined. Slowly drizzle in the olive oil until mixture is smooth.
2 tbsp Olive Oil, plus more, if needed
4 thin slices Prosciutto, julienned
1/2 cup Panko Bread Crumbs
Sea Salt & Black Pepper
2 bunches Kale, leaves only, julienned
1 cup Pecorino Romano, grated
2 soft boiled Eggs, peeled & halved
1. Line a plate with paper towels. Heat olive oil in a medium frying pan over medium-high heat. Add strips of prosciutto and pan-fry until crispy, about 5 minutes. Transfer to towel-lined plate and set aside.
2. Reduce heat to low. Add panko crumbs to pan, adding a little more oil if required, and toast, stirring frequently, until golden, about 2 minutes. Scrape the panko into a small bowl, season with salt and pepper, and set aside.
3. Place kale in a large bowl, pour in the dressing and toss to coat. Season with salt and pepper. At this point, either transfer the kale to smaller serving bowls, or if you would rather serve from a big bowl, leave it in there. Top kale with pecorino romano, toasted panko, and crispy prosciutto. Serve with the boiled eggs.