Kale Caesar Salad
Massaging the dressing into the kale with your hands for a minute or so (literally just squish it around in your hands) - transforms this salad making it so tender and delicious.
Serving size: 2
Calories per serving: 93
extra virgin olive oil
4 cloves garlic, smashed
pinch of crushed red pepper
2 slices of day-old italian bread, cut into 1/2-inch cubes
1/2 cup grated parmigiano
zest and juice of 1 lemon
1 tablespoon dijon mustard
2 to 3 anchovy fillets
2 shakes Worcestershire sauce
1 bunch of kale , tough stems removed, cut into ribbons
In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.