Cacio e Pepe Kale and Fennel Caesar

Cacio e Pepe Kale and Fennel Caesar is a delightful twist on the traditional Italian salad, perfect for any occasion. This hearty dish combines the bold flavors of kale and fennel with a creamy dressing and crispy chickpea-ciabatta crumble. Ideal for a light lunch or a side at dinner, this recipe is sure to impress everyone at your table.

Why You’ll Love This Recipe

• Bold Flavors: The combination of tahini, garlic, and black pepper creates a rich, savory dressing that elevates the salad.
• Hearty Texture: With crispy chickpeas and chewy ciabatta, every bite offers a satisfying crunch.
• Nutritious Ingredients: Packed with fiber-rich kale and protein from chickpeas, this salad is both delicious and healthy.
• Easy Preparation: Quick-pickling fennel and roasting chickpeas can be done in advance, making assembly a breeze.
• Versatile Enjoyment: Enjoy it as an entree or as a side dish; it’s perfect for gatherings or simple weeknight dinners.

Tools and Preparation

Having the right tools makes preparation easier and more efficient. Here’s what you’ll need:

Essential Tools and Equipment

• Chef’s knife
• Cutting board
• Mandoline slicer
• Large mixing bowls
• Baking sheet
• Whisk

Importance of Each Tool

• Chef’s knife: A sharp knife helps ensure clean cuts, making it easier to prepare the fennel and kale.
• Mandoline slicer: This tool allows you to achieve thin, even slices of fennel quickly for even pickling.
• Large mixing bowls: Essential for tossing ingredients together without making a mess.
• Baking sheet: Perfect for roasting chickpeas and ciabatta to achieve that desired crispiness.

Ingredients

For the Salad

• 1 medium fennel bulb, trimmed, halved, and cored
• 3 Tbsp. white apple 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)
• 5 Tbsp. extra-virgin olive oil, divided

For the Dressing

• 1 tsp. granulated garlic (or garlic powder)
• 1 tsp. coarse ground black pepper
• 1/4 cup tahini (or 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

How to Make Cacio e Pepe Kale and Fennel Caesar

Step 1: Preheat the Oven

Preheat your oven to 425ºF.

Step 2: Quick-Pickle Fennel

Shave the fennel into thin slices using a mandoline slicer. Transfer these slices to a bowl, then add white apple vinegar, granulated sugar, and ½ tsp. of kosher salt. Toss well to coat everything evenly. Let it sit at room temperature for at least 30 minutes.

Step 3: Prepare Black Pepper Chickpea-Ciabatta Crumble

Spread the drained chickpeas in a single layer on a clean kitchen towel or paper towels. Fold over the towel gently rubbing them dry while lightly pressing to release any loose skins. Discard those skins and transfer the chickpeas to a large mixing bowl. Use a fork to partially mash about half of them before adding torn ciabatta bread, ¼ cup olive oil, granulated garlic, black pepper, and ¾ tsp of kosher salt; toss well to coat evenly. Spread this mixture on a large rimmed baking sheet and roast for 18 to 20 minutes, tossing once halfway through until golden brown and crispy.

Step 4: Massage Kale

Place the sliced kale in the same bowl used previously for the chickpea mixture (no need to clean). Drizzle with 1 Tbsp of olive oil and sprinkle with a pinch of kosher salt. Use your hands to massage the oil and salt into the kale leaves until they soften; this should take about 30 seconds.

Step 5: Prepare Dressing

In a medium bowl or large liquid measuring cup, combine all dressing ingredients. Gradually add in 3 to 4 Tbsp of water while whisking until smooth and creamy. Taste your dressing; adjust seasonings as desired.

Step 6: Assemble Salad

Drain the pickled fennel discarding any liquid left behind. Add it along with roasted chickpea-ciabatta mixture and dressing into the bowl with kale; toss everything well to combine thoroughly. Garnish generously with extra grated Pecorino or Parmesan cheese along with additional cracked black pepper before serving at room temperature.

Enjoy your Cacio e Pepe Kale and Fennel Caesar!

How to Serve Cacio e Pepe Kale and Fennel Caesar

Cacio e Pepe Kale and Fennel Caesar is a vibrant salad that can be enjoyed in various ways. Whether you serve it as a main dish or alongside other meals, these serving suggestions will enhance your dining experience.

As a Standalone Lunch

• This salad is hearty enough to be the main attraction for lunch. Pair it with some crusty bread for a satisfying meal.

With Grilled Chicken or Turkey

• Adding slices of grilled chicken or turkey on top can elevate this salad, making it a protein-packed option that’s perfect for dinner.

Paired with Roasted Vegetables

• Serving this dish alongside roasted vegetables adds a delicious contrast in flavors and textures. Try seasonal veggies like carrots, zucchini, or bell peppers.

As a Side Dish to Pasta

• Enjoy this kale and fennel salad as a refreshing side to any pasta dish, especially creamy sauces that balance well with its bold flavors.

With a Light Soup

• Pairing this salad with a light vegetable soup can create a comforting and filling meal that’s perfect for cool evenings.

How to Perfect Cacio e Pepe Kale and Fennel Caesar

For the best results when making Cacio e Pepe Kale and Fennel Caesar, consider these helpful tips:

• Choose Fresh Ingredients: Using the freshest kale and fennel ensures vibrant flavors and nutrients in your salad.
• Marinate the Fennel Longer: If you have time, let the fennel marinate longer than 30 minutes for deeper flavor absorption.
• Adjust Creaminess: If you prefer a creamier dressing, add more tahini or mayo until you reach your desired consistency.
• Customize Toppings: Feel free to add other toppings like nuts or seeds for extra crunch and nutrition.
• Taste as You Go: Always taste your dressing before mixing it into the salad. Adjust salt and acidity to suit your palate.

Best Side Dishes for Cacio e Pepe Kale and Fennel Caesar

Cacio e Pepe Kale and Fennel Caesar pairs beautifully with various side dishes. Here are some great options to complement your meal:

1. Garlic Roasted Potatoes
   Crispy on the outside and fluffy inside, these potatoes add heartiness to your meal.
2. Quinoa Salad
   A light quinoa salad with herbs and lemon complements the salad’s bold flavors while adding protein.
3. Stuffed Bell Peppers
   Colorful bell peppers filled with grains or legumes make for a delightful side that enhances your meal’s presentation.
4. Grilled Asparagus
   Simple grilled asparagus drizzled with olive oil brings an elegant touch that pairs well with the salad’s ingredients.
5. Vegetable Stir-Fry
   A quick stir-fry of seasonal vegetables provides freshness and crunch alongside the rich flavors of the Caesar.
6. Herbed Couscous
   Fluffy couscous tossed with fresh herbs makes for a light yet satisfying accompaniment to this flavorful salad.

Common Mistakes to Avoid

Making a Cacio e Pepe Kale and Fennel Caesar can be simple, but there are common pitfalls to watch out for. Here are some mistakes to avoid:

• Skipping the pickling step: Fennel adds crunch and flavor, but skipping this step means missing out on its tangy goodness. Make sure to let the fennel marinate for at least 30 minutes.
• Overcooking the chickpea-ciabatta crumble: It’s easy to lose track of time while roasting. Keep an eye on it to ensure it stays golden and crispy without burning.
• Not massaging the kale: This vital step softens the kale and enhances its flavor. Always take a moment to massage olive oil and salt into the leaves properly.
• Ignoring seasoning adjustments: Taste is subjective! Don’t forget to adjust your dressing’s seasonings according to your preference after mixing.
• Using stale bread: Fresh ciabatta or sourdough makes all the difference in texture. Ensure your bread is fresh for the best crumble.
• Serving immediately after assembly: Allowing the salad to sit for a few minutes helps flavors meld together. Patience will enhance your dish!

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover salad in an airtight container.
• Best consumed within 2–3 days for optimal freshness.

Freezing Cacio e Pepe Kale and Fennel Caesar

• Freezing is not recommended as it may alter textures, especially of the kale and dressing.

Reheating Cacio e Pepe Kale and Fennel Caesar

• Oven: Preheat oven to 350°F. Place salad in an oven-safe dish and cover with foil. Heat for about 10 minutes.
• Microwave: Use a microwave-safe container, cover loosely, and heat on medium power for 1-2 minutes.
• Stovetop: Warm gently over low heat in a non-stick skillet, stirring occasionally until heated through.

Frequently Asked Questions

Here are some frequently asked questions about making Cacio e Pepe Kale and Fennel Caesar:

Can I use other greens instead of kale?

Yes! You can substitute with spinach or arugula if you prefer a different taste or texture.

How can I make this recipe vegan?

To make it vegan, simply omit the cheese or replace it with nutritional yeast and use plant-based alternatives for tahini if desired.

What can I serve with Cacio e Pepe Kale and Fennel Caesar?

This salad pairs well with grilled chicken or turkey for added protein. It also complements pasta dishes or roasted vegetables beautifully.

Is there a gluten-free option available?

Absolutely! Use gluten-free bread when making the chickpea-ciabatta crumble for a gluten-free version of this dish.

Final Thoughts

The Cacio e Pepe Kale and Fennel Caesar offers a delightful twist on traditional Caesar salads while incorporating bold flavors and textures. Its versatility allows you to customize it further by adding proteins or adjusting seasonings, making it perfect for any occasion. Don’t hesitate to try this recipe; it’s hearty, comforting, and totally irresistible!