Kale Caesar Salad

By mahto

Ingredients

• 1/3 cup olive oil
• 1 garlic clove
• 2 anchovy fillets
• 1 teaspoon Worcestershire sauce
• salt and pepper to taste
• 1 1/2 cups crusty bread cubes
• 1 1/4 pounds chopped kale

Preparation

Step 1

Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender. Toss 1 1/2 cups crusty bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes. Toss 1 1/4 pounds chopped kale with the remaining dressing; broil on another baking sheet, stirring, until crisp, 5 to 8 minutes. Put the kale and croutons in a bowl and top with lemon juice, grated parmesan and a chopped hard-boiled egg.