Cacio e Pepe Kale and Fennel Caesar

Name: Cacio e Pepe Kale and Fennel Caesar
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
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; 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; 1/4 tsp. kosher salt

Instructions

Prep:20minCook:20min

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.

Updated at: Fri, 07 Nov 2025 22:48:24 GMT