Kale Caesar Salad

This is an easy way to prepare crunchy and nutritious kale into a satisfying salad. This recipe provides instructions for making the caesar dressing from scratch, but you can substitute with your favorite pre-made dressing if you're short on time. To make it more filling, add some protein like baked or smoked fish, chicken, garbanzo beans or sunflower seeds. Serves 2, or 4 as a side.

Ingredients:

• 2 cups Bread cubes (optional)

• 2 tablespoons butter or vegetable oil

• Salt & pepper

• 1 egg yolk, raw, from a high-quality fresh egg

• 2 teaspoons lemon juice

• 2 teaspoons Dijon mustard

• 1 clove garlic, finely grated

• 1 anchovy, finely chopped (optional)

• 3 tablespoons olive oil

• Salt & pepper

• 1 large bunch kale

• Romano or Parmasean cheese, for serving

Instructions: Croutons:

1. Heat a pan on medium heat

2. Add butter or vegetable oil

3. Add bread cubes and toss gently until coated. Let bread sit for 2 minutes, then flop the pieces over. Keep tossing and turning until the bread is brown all over. Add oil or butter as needed and sprinkle with salt and pepper.

Caesar Dressing:

1. Drop egg yolk into large mixing bowl

2. Add lemon juice, mustard, garlic, and anchovy.

3. Whisk briskly until the dressing is light and frothy

4. Slowly, add olive oil, whisking the entire time.

5. Once everything is incorporated, add the salt and pepper and adjust to taste.

Kale Salad:

1. Wash kale & cut kale leaves to remove large stem from center

2. Re-bundle leaves and chop into thin ribbons

3. Toss the kale in the bowl to coat it with dressing

4. Set aside for 10 minutes or leave in fridge for a few hours marinate and tenderize.

5. Before serving, toss with croutons and cheese.

Recipe sourced and adapted from: Brown, L. (2014). Good and Cheap. https://books.leannebrown.com/good-and-cheap.pdf