Kale Caesar Salad

Name: Kale Caesar Salad
Yield: Serves 4
Ingredients: 12 ounces curly, kale, stemmed and cut into 1-inch pieces (16 cups); 1 ounce, Parmesan cheese, grated (1/2 cup); 3 ounces, baguette, cut into 3/4-inch cubes (3 cups); 2 tablespoons, extra-virgin olive oil; 1/4 teaspoon, pepper; 1/8 teaspoon, salt; 1/2 cup, mayonnaise; 1/4 cup, grated Parmesan cheese; 2 tablespoons, lemon juice; 1 tablespoon, white wine vinegar; 1 tablespoon, Worcestershire sauce; 1 tablespoon, Dijon mustard; 3 , anchovy fillets, rinsed; 1 , garlic clove, minced; 1/2 teaspoon, salt; 1/2 teaspoon, pepper; 1/4 cup, extra-virgin olive oil

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Appears in Cook's Country December/January 2015

Main Courses

Vegetables

We had a hunch that kale greens and Caesar dressing could make a happy match, if we could only get the kale to relax (without a massage).

SERVES4

TIME55 minutes, plus 20 minutes refrigerating

WHY THIS RECIPE WORKS

Kale is notorious for being fibrous and tough. In order to break down the leaves and make them more palatable, we soaked them in a warm water bath. Marinating them in the Caesar dressing in the refrigerator gives the salad time to cool back...

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