Caesar Salad With Kale

4 cloves garlic
6 tablespoons extra-virgin olive oil
1 packed cup cubed Pullman bread (1- to 1 1/2-inch cubes)
Coarse black pepper
2 teaspoons anchovy paste (optional for strict vegetarians)
6 to 8 drops Worcestershire sauce (about 1 teaspoon) (optional for strict vegetarians)
1 large organic egg yolk or 1/4 cup pasteurized egg product
Juice of 1 large lemon
5 to 6 cups stemmed and chopped kale, or a combination of kale and lettuce
2 handfuls of freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
Coarse salt
Crack the garlic away from its skin with a good whack of your hand against the flat of your knife, centered on top of each clove. Rub the inside of your salad bowl with a clove of cracked garlic. Place that clove and a second clove aside.
Mince the remaining 2 cloves and place them in a small bowl.
Heat a small skillet over medium heat. Add 2 tablespoons extra-virgin olive oil (2 turns of the pan) and the 2 cracked garlic cloves. When the garlic “speaks” by sizzling in the olive oil, add the bread cubes and toast until golden, tossing occasionally, 6 to 8 minutes. Sprinkle the cubed bread with a little pepper and remove from the heat.
Combine the minced garlic and the remaining 4 tablespoons olive oil (3 glugs) in a small bowl or in a small skillet. Heat the garlic and olive oil, either in a microwave oven for 1 minute, or over low heat on a stovetop for 2 to 3 minutes. Stir the anchovy paste into the warm olive oil with a fork and let stand until the olive oil returns to room temperature.
Add the Worcestershire sauce and egg yolk to a salad bowl and stir with a fork. Add the lemon juice and stir into the egg. Add the olive oil-garlic-anchovy mixture in a slow stream and continue to beat with a fork.
Add the kale and lettuce to the bowl and toss to coat. Add a generous amount of cheese and the croutons and toss again to coat. Season with salt and pepper to taste.
Recipe courtesy Rachael Ray.
Serves 4.

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