Make this: vegetarian kale Caesar salad

Like so many dishes that have become staples in international cuisine, the history of the Caesar salad – and who first brought it to life – isn't 100-percent clear. The most widely accepted story circles around Caesar Cardini, an Italian immigrant who lived in San Diego and opened a restaurant in Tijuana, Mexico during Prohibition. According to his daughter, Cardini created the salad on a particularly busy night when supplies had run out.

In the many decades since that fortuitous night, chefs, home cooks and foodies the world over have adapted the classic into too many variations to count, but the original recipe, interestingly enough, didn't even use the anchovies that are standard in today's version. So, technically, this vegetarian could have just told you to buy some vegetarian Worcestershire, leave out the little fish and call it a day. But that’d be too easy.

Instead, I'm going to put you to work, starting with making your own croutons, which, if you haven't done so already, couldn't be simpler. And once you taste a fresh batch from the oven, you won't even glance at the bagged variety again, especially since this DIY project is the perfect way to use up that day-old bread currently drying out on your counter. As for the dressing, I chose to go with the creamy, mayonnaise-based variety to help balance the bitterness of the kale. (Yes, the nutrient-packed green is in here … and it's raw … and you'll like it.) And pinch-hitting for the anchovies will be another edible from the murky waters below: kombu. This dried Japanese seaweed supplies that force of fishy flavor that vegetarians and carnivores come to expect with a Caesar salad. Meat-a-tarians can just close their eyes and pretend it’s the real deal.

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Kale “Caesar” Salad

4 to 6 Servings

FOR THE CROUTONS:

• 8 oz. day-old sourdough bread, cut into 1-inch cubes and crust removed
• ½ Tbsp. half-cracked black peppercorns
• 2 Tbsp. olive oil
• Pinch salt

FOR THE DRESSING:

• 1 sheet kombu seaweed*, rinsed with cold water for 30 seconds and then roughly chopped
• 3 garlic cloves
• 1 tsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• Juice of half a lemon
• ¾ cup light mayonnaise
• ¹∕³ cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• FOR THE GREENS:
• 1 head romaine lettuce, leaves torn
• 1 bunch kale, stemmed and roughly chopped

Shaved Parmesan cheese for garnish

• Preheat the oven to 350 degrees.
• First, make the croutons: In a large bowl, combine the sourdough cubes, half-cracked peppercorns, olive oil and salt, making sure all of the bread is evenly coated. Transfer to a baking sheet and bake for 20 to 25 minutes, or until browned, turning halfway through cooking. Remove from the oven and set aside to cool.
• Meanwhile, make the dressing: Place the seaweed, garlic, mustard, Worchestershire, lemon juice, mayonnaise and ¹∕³ cup of grated Parmesan in a blender. Blend until the seaweed pieces are finely chopped.
• Remove the bowl from the blender base and place it in the refrigerator until ready to use.
• In a large bowl, combine the romaine and kale.
• Just before serving, add the dressing to taste, season with salt and pepper, and gently toss. Top with Parmesan shavings and black-pepper croutons.

* Available at Whole Foods, 1601 S. Brentwood Blvd., Brentwood, 314.968.7744, wholefoodsmarket.com