Ingredients:
CROUTONS
½ tsp salt, plus more to taste
¼ tsp black pepper
6 oz baguette or any leftover bread, cut or torn into ½-in pieces (3½ cups)
¼ cup olive oil
Optional: 1 tsp dried herbs and spices such as thyme, rosemary, oregano, onion powder, garlic powder, dried mustard, sweet paprika or a combination
DRESSING
2 garlic cloves
1½ tsp salt, plus more to taste
3 lemons total; 1 zested and 3 juiced (2 tsp zest and 6 Tbsp juice), plus more to taste
1 cup mayonnaise
½ cup olive oil
2 Tbsp non-pareil capers, rinsed and mashed into a paste, optional
½ tsp black pepper, plus more to taste
4 oz Parmesan or other sharp Italian cheese, grated (1⅓ cups)
(Makes about 2 cups)
Save the extra dressing in a glass jar for up to 1 week.
SALAD
1 1/2 lbs kale, about 2 bunches
Equipment:
Oven
Baking sheet
Pot holders
Cutting board
Chef’s knife
Zester
Juicer
Measuring spoons
Large bowl
Spoon for mixing
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- For the croutons, preheat the oven to 350°F.
- In a medium bowl, combine the dried herbs, spices, salt, and pepper. Add the bread and toss to coat evenly.
- Drizzle olive oil over the mixture and toss vigorously to ensure the bread is evenly coated. Taste and adjust. Spread the bread in a single layer on a baking sheet.
- Toast the bread in the oven until golden, about 15 minutes, tossing halfway. For extra crunch, lower the temperature to 225°F and bake for an additional 20 minutes. Cool and set aside.
- For the dressing, smash and peel the garlic. Sprinkle it with salt and finely mince it. Then, using the side of the knife or a mortar and pestle, mash the garlic into a paste. Scrape the garlic paste into a 2-quart bowl, add the lemon zest and juice, and stir to combine. For a milder flavor, let the garlic macerate in the lemon for 5 to 10 minutes before incorporating the remaining ingredients.
- Add the mayonnaise, olive oil, capers, if using, and black pepper to the bowl and whisk to incorporate the ingredients. Stir in the cheese. Taste and adjust.
- For the salad, place the kale in a large bowl. Drizzle half the dressing over it and massage it in until the leaves are slightly wilted and tender. Add more dressing to taste, toss and adjust. Top with the croutons.