Kale Caesar Salad
For the Croutons: 1 loaf sourdough bread, crust removed and torn into small pieces
6 tablespoons Extra Virgin olive oil, divided
For the Salad: 1 large bunch curly kale, cleaned, tough stems removed, leaves torn into small 1/2-inch pieces
For the Dressing:
1/2 cup mayonnaise
3 anchovy fillets
1 garlic clove, grated
1/3 cup Parmesan cheese, finely grated
1 teaspoon Worcestershire sauce
2 teaspoons Extra Virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat the oven to 350 degrees F.
For the Croutons: Place the torn bread on a baking sheet and drizzle with 3 tablespoons of olive oil. Using your hands, toss well to mix. Spread the bread out evenly on the pan. Place int he oven and bake till golden, about 15 minutes. Remove from the oven and set aside.
For the Salad: In a large bowl add the kale and the remaining 3 tablespoons of olive oil. Use your hands to toss well and coat the kale. Set aside.
For the Dressing: Add the mayonnaise, anchovies, garlic, Parmesan cheese, Worcestershire sauce, olive oil, lemon juice, salt and pepper and blend on hight till smooth. Adjust the seasoning as needed.
To serve: toss the kale with the dressing well to coat. Sprinkle with the toasted sourdough croutons and serve right away.