| Kale Caesar Salad with Mustard Croutons
Italian
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| Kale adds a delicious earthiness to Classic Caesar Salad, well complemented by this lemony dressing. Croutons made with day-old artisanal loaves or English muffins have a rougher texture and hold the mustard dressing, adding a nice pop of flavor to every bite. |
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| Ingredients |
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1 large head Romaine lettuce, washed and dried
1 cup torn kale leaves
1 clove garlic, minced
1/8 teaspoon salt
1 teaspoon Dijon mustard
3 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
freshly ground pepper, to taste
1 teaspoon anchovy paste
1/4 cup olive oil
1 egg
1/3 cup grated Parmesan cheese
croutons
2 teaspoons Dijon mustard
2 teaspoons whole-grain mustard
1/4 cup olive oil
1 cup bread cubes or torn bits of bread, about half-inch in size
pinch of salt
freshly ground black pepper
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Steps
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| 1 | To make croutons, preheat oven to 400°F. |
| | 2 | In a bowl, whisk together mustards and olive oil. Toss bread cubes in this mixture, then spread on a baking sheet. |
| | 3 | Place dressed bread cubes in an oven and bake for 10 to 12 minutes, until edges start to brown a bit. Remove from oven. Set aside, they will crisp as they cool. |
| | 4 | Heat a small pan of water to boiling for your egg. |
| | 5 | Meanwhile, mash garlic with salt in a large wooden or glass bowl. Add mustard, lemon juice, Worcestershire sauce, pepper, and anchovy paste. Whisk until smooth. |
| | 6 | Whisk in olive oil until emulsified. |
| | 7 | Lower egg into boiling water for 1 minute, then quickly remove, crack open and whisk egg into dressing mixture. |
| | 8 | Add lettuce, kale, and most of the cheese. Toss to coat greens with dressing. Add croutons and toss twice. Top with reserved cheese. Serve immediately. |
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| Yield |
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original recipe yield: 4 Servings
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