Kale Caesar Salad

  • Currently 4/5
8 Peeled cloves Garlic
3/4 Cup Extra Virgin Olive Oil
4 cups cut into 1 inch Ciabatta Bread
6 Anchovy Fillets
1/4 Cup Lemon Juice
1 Tbls Dijon Mustard
2 Separated Hard Boiled eggs
Black Pepper
18 Cups Tuscan Kale
1/3 Cup Parmigiano Reggiano
1. Preheat oven to 300.
2. For Croutons, mince two of the garlic cloves.
3. In a medium saucepan warm 1/4 cup of the oil and the minced garlic over low heat.
4. Remove and add bread pieces, sprinkle with salt and stir to coat.
5. Spread bread pieces in a single layer on a cookie sheet.
6. Bake 20 minutes or until crisp and golden brown, stirring once.
Cool.  Can be stored for 24 hours.
7. For dressing, in a blender combine the remaining garlic and oil, anchovy fillets, lemon juice, mustard, and egg yolks.
8. Blend until smooth and season to taste with salt and pepper.
Can be stored chilled for 24 hours. Warm at room temp for 30 minutes before serving.
9. Place Kale in an extra large bowl, add dressing.
Using your hands work dressing into Kale.
10. Let stand at room temp for 30 minutes or up to 2 hours.
11. To serve, sprinkle with cheese, egg whites and croutons.
12. Serves 8

Paula Mandel

Member since Oct 2008

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