Kale Caesar Salad with Mustard Croutons


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.
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

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
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.

servings  use metric
original recipe yield: 4 Servings

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