A nutritious upgrade to the traditional Caesar salad with kale and homemade croutons
For the homemade croutons:
3 slices whole grain sandwich bread OR a small whole wheat baguette, cut into 3/4-inch cubes
1 Tablespoon extra-virgin olive oil
1 teaspoon finely chopped fresh or dried herbs, such as parsley, thyme, rosemary, oregano, cilantro, dill
Salt and ground black pepper
For the dressing:
2 tablespoons hot water
2 tablespoons canola mayonnaise
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon capers, mashed to a paste (or you can do the same with anchovies)
1/4 teaspoon pepper
1 garlic clove, peeled and minced
2 tablespoons grated Parmesan cheese
5 ounces Lacinato kale (also known as Tuscan or dino kale)
For the homemade croutons:
3 slices whole grain sandwich bread OR a small whole wheat baguette, cut into 3/4-inch cubes
1 Tablespoon extra-virgin olive oil
1 teaspoon finely chopped fresh or dried herbs, such as parsley, thyme, rosemary, oregano, cilantro, dill
Salt and ground black pepper
For the dressing:
2 tablespoons hot water
2 tablespoons canola mayonnaise
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon capers, mashed to a paste (or you can do the same with anchovies)
1/4 teaspoon pepper
1 garlic clove, peeled and minced
2 tablespoons grated Parmesan cheese
5 ounces Lacinato kale (also known as Tuscan or dino kale)
Preheat oven to 350°F. Line a large baking sheet with tinfoil.
Spread seasoned bread chunks out in a single layer on your lined baking sheet.
Bake, checking/tossing every few minutes, until golden brown and crisp, 10-15 minutes.
Set aside to let cool.
Combine hot water, canola mayo, olive oil, lemon juice, caper paste, pepper, and garlic in a bowl. Stir in Parmesan cheese.
Add kale, then toss. Top with croutons.
For more recipes like this, visit the FRESHFARM online Recipe Box at www.freshfarm.org/recipes
