Kale Caesar Salad

Soaking the kale in warm water is a nice trick for toning down bitterness. Buy packaged croutons or make your own. I like to add salmon and avocado to my salad. Serves 4.

Recipe

12 oz. kale, stemmed and cut into 1-inch pieces
1 oz. (1/2 c.) grated parmesan

for the Croutons:
3 oz. baguette, cut into 3/4-inch cubes (3 c.)
2 T. olive oil
1/4 tsp. pepper
1/8 tsp. Kosher salt

for the Dressing:
1/2 c. mayonnaise
1/4 c. grated parmesan
2 T. lemon juice
1 T. white wine vinegar
1 T. Worcestershire sauce
1 T. Dijon mustard
3 anchovy fillets, rinsed, dried and chopped
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. olive oil

For the salad put the kale in a large bowl and cover with warm tap water. Swish kale around to remove grit. Let kale sit in the warm water bath for 10 minutes. Remove from water and spin dry in a salad spinner in multiple batches. Pat leaves dry with paper towels if still wet.

For the croutons preheat oven to 350-degrees. Toss all of the crouton ingredients together in a bowl. Bake on a rimmed baking sheet until golden and crisp, about 15 minutes. Let cool completely on sheet. Can be stored in an airtight container at room temperature.

For the dressing process the mayonnaise, parmesan, lemon juice, vinegar, Worcestershire, mustard, anchovies, garlic, salt and pepper in a blender until puréed, about 30 seconds. With the blender running, slowly add the olive oil until emulsified.

Toss the kale with 3/4 c. dressing in a large bowl. Refrigerate dressed kale for at least 20 minutes or up to 6 hours. Toss parmesan and croutons with the dressed kale and serve, passing remaining 1/4 c. dressing at table.