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Kale Caesar Salad

Servings: 4

Total time: 20 minutes

Directions
Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender. Toss 1 1/2 cups crusty bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes. Toss 1 1/4 pounds chopped kale with the remaining dressing; broil on another baking sheet, stirring, until crisp, 5 to 8 minutes. Put the kale and croutons in a bowl and top with lemon juice, grated parmesan and a chopped hard-boiled egg.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/kale-caesar-salad-recipe.html?oc=linkback