So kale is really not one of my favorite greens. I force it into salads every now and then, because it's low in cals, high in fiber, vitamins & nutrients, blah, blah, blah. It wasn't until I was staying at NoMo SoHo on one of my business trips and had a serious craving for a Caesar salad but was too exhausted to leave my room that I begrudgingly ordered their Kale Caesar Salad. Like magic my perspective on kale was completely changed, and it wasn't just the Prosecco I ordered with it. I realized the completely raw bitter leaf was what was turning me off. After some research I found a way to make kale taste a whole lot better and tossing it with fresh Parmigiano-Reggiano and homemade croutons and Caesar dressing doesn't hurt either!
Bring a large pot of water to boil. Add salt. Add chopped kale and boil for about 30 seconds. Remove to a cold ice-water bath for a few minutes then set out on paper towels to dry (or use a salad spinner).
Preheat oven to 400. Chop up a day old French baguette. In a bowl mix together olive oil, oregano, Parm, garlic, salt & pepper. Toss with bread. Spread out on a greased baking sheet and bake for about 18-20 minutes or until crispy.
To make the Caesar dressing combine mayo, garlic, lemon juice, olive oil, Dijon mustard, anchovies, salt & fresh ground pepper and whisk until smooth.
Toss kale with fresh shredded cheese, croutons & dressing. Enjoy!
- ½ lb fresh kale, chopped
- day old french baguette, chopped into small pieces
- ¾ cup olive oil (divided)
- 4 garlic cloves, minced (divided)
- ½ tsp. oregano
- ½ cup fresh grated Parmigiano-Reggiano (divided)
- 2 tbsp. low fat mayo
- squeeze of fresh lemon juice
- 1 tsp. salt (divided)
- 1 tsp. fresh ground pepper (divided)
- ½ tbsp. Dijon mustard
- 1 small anchovy filet, mashed
- Preheat oven to 400 degrees.
- Toss bread in a large bowl with ¼ cup olive oil, ~2 cloves garlic, oregano, ¼ cup cheese, salt & pepper.
- Spread on a baking sheet and bake for 18-20 minutes or until crispy.
- Bring salted pot of water to a boil and add kale. Boil for about 30 seconds.
- Remove with tongs to a bowl of ice water for a few minutes.
- Allow to dry on paper towels or in salad spinner.
- To make dressing combine remaining olive oil, mayo, lemon juice, remaining garlic, mustard, anchovies, salt & pepper and whisk until smooth.
- Toss kale with remaining cheese, dressing and croutons.
Sue
Love these croutons! I always have left over French baguette leftover from the night before. Simple quick and easy,
Thanks Laura ❤️