Thursday, February 28, 2013

kale caesar salad

Kale may seem an odd choice for a salad, but in this recipe it is tenderized then tossed with a delicious dressing, simple homemade croutons, and fresh parmesan. Kale is very high in beta carotene, vitamin K and C, and calcium. The croutons are a yummy little snack just on their own
serves 4
16 oz. kale, washed, stems discarded, leaves torn or chopped into bite size pieces
3 slices rye bread (I used marbled), cut into 1-inch cubes
6 Tbsp olive oil
1/4 cup pearled barley (optional)

6 garlic cloves
1 Tbsp. Dijon mustard
1 Tbsp. vinegar (I used balsamic)
2 Tbsp. mayonaise
1/2 cup olive oil
1/4 cup freshly grated parmesan
lemon juice
dash worcestershire sauce
anchovy paste (optional; it adds a deeper saltier taste. I know it is not the usual household staple. For some reason we've had a tube sitting in our fridge and now I was able to use it)

1. If using pearled barley, bring a small saucepan of salted water to a boil. Add barley and cook until tender, 20-25 mintes. Drain, then transfer to a bowl of cold water. Drain again.
2. Meanwhile, in a large skillet, heat the olive oil. Add bread cubes and cook over moderate heat until crisp and golden, about 5-7 minutes, stirring a few times. Season with salt and transfer to a plate to cool.
3. In a large bowl, toss all the kale. Scrunch to tenderize.
4. In a food processor or blender or cool tupperware gadget :), puree garlic with dijon and vinegar. Add mayo and mix. Add olive oil in a slow stream. Add 2 Tbsp. parmesan. Season to taste with salt, pepper, lemon juice, w. sauce and anchovy paste.
5. Add dressing to kale and toss. Season with salt and pepper. Top with barley, rye croutons and remaining cheese.

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