By Sarah Murphy-Kangas, In Praise of Leftovers
Kale Caesar salad with rye croutons delivers winter vitamins with a crunch.
Serves 4
For salad:
1 large head kale, washed, spun dry, and chopped
4 slices dense rye bread
Olive oil
Parmesan or manchego cheese, shaved off with a vegetable peeler
For dressing:
1 large clove garlic
2 anchovies
1 tablespoon Dijon mustard
1 tablespoon Worchestershire sauce
1 tablespoon mayonnaise
Juice of 1/2 lemon
1/4 cup olive oil
Freshly ground pepper
Pinch of kosher salt
1. To make dressing, put all ingredients into a beaker and stick your immersion blender in there. (Or use a food processor.) Add more of anything to taste or thin with a little water if it's too thick.
2. To make croutons, heat a castiron griddle or pan over medium-high heat. Brush bread with olive oil and fry until golden brown on both sides. Cut into cubes.
3. Toss kale with croutons, cheese and dressing (maybe not all of it), saving a bit of everything for the top.
