Name: Kale Caesar Salad
Yield: 2
Ingredients: Extra virgin olive oil -; 4 clove garlic -; 1 pinch crushed red pepper -; 2 slice day-old Italian bread -; 1/2 c. Parmigiano -; Zest and juice of 1 lemon -; 1 tbsp. Dijion mustard -; 3 anchovy fillets -; 2 squirt Worcestershire sauce -; Kosher salt -; 1 bunch kale -

Recipe information

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Servings per container:

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Ingredients for - Kale Caesar Salad

1. Extra virgin olive oil -

2. 4 clove garlic -

3. 1 pinch crushed red pepper -

4. 2 slice day-old Italian bread -

5. 1/2 c. Parmigiano -

6. Zest and juice of 1 lemon -

7. 1 tbsp. Dijion mustard -

8. 3 anchovy fillets -

9. 2 squirt Worcestershire sauce -

10. Kosher salt -

11. 1 bunch kale -

How to cook deliciously - Kale Caesar Salad

1. Stage

Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it—it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.

2. Stage

In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.