While caesar salad in a creamy tangy salad dressing topped with cheese and croutons is a classic, I love this twist made with a creamy, spicy dressing and buttered breadcrumbs.
Add the egg yolks, sour cream, Calabrian chili paste, garlic, shallot, anchovy, lemon juice and Worcestershire in the base of a food processor fitted with a blade attachment. Pulse until blended.
Turn the food processor on and slowly add the extra-virgin olive oil, followed by the vegetable oil through the top hole while the machine is running.
Whisk in water 1 tablespoon at a time to thin the sauce if needed.
Add dressing to a small bowl and season with salt and pepper, then set aside.
For the toasted breadcrumbs:
Heat a nonstick pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt.
Add the breadcrumbs, garlic powder and onion powder, stirring to combine. Cook, stirring frequently, until the breadcrumbs are golden brown, about 4 minutes. Remove to a small bowl and set aside to cool.
For the salad:
Add the romaine and kale to a large mixing bowl or salad bowl and toss with ⅓ cup of the dressing.
Add half the cheese and half the breadcrumbs and toss to combine. Top with remaining cheese and breadcrumbs and serve immediately.