Kale Salad with Chicken

By lromito

Ingredients

• Four 4-by- 1/2-inch slices peasant bread
• 2 garlic cloves—1 peeled, 1 minced
• 1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
• 4 anchovies, minced
• 3 tablespoons malt vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1/3 cup extra-virgin olive oil
• Salt
• Freshly ground pepper
• 1/2 pound Tuscan kale—stems trimmed, leaves thinly sliced crosswise
• Two 3-ounce jars cocktail onions, drained and halved
• 3 cups shredded rotisserie chicken

Details

Servings 4
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 350°. Arrange the bread on a baking sheet and toast for 10 minutes, until crisp. Rub the hot toast with the peeled garlic clove, sprinkle with 2 tablespoons of the cheese and bake for 10 minutes longer, until the cheese browns. Let cool, then break into 1-inch croutons.

In a small bowl, whisk the anchovies, minced garlic, vinegar, lemon juice, Worcestershire and the remaining 2 tablespoons of cheese. Whisk in the oil; season the dressing with salt and pepper.

In a large bowl, toss the kale with 6 tablespoons of the dressing. Let stand for 3 minutes. Add the onions, chicken, croutons and remaining dressing. Toss and serve.