CAESAR SALAD WITH BABY KALE AND FOCACCIA CROUTONS (Lidia Bastianich)

By zircon50

Ingredients

• ONE 5-TO-6-INCH SQUARE OF FOCACCIA, ROSEMARY OR PLAIN, CUT INTO 1/2-INCH CUBES (ABOUT 3 CUPS CUBES)
• 4 OIL-PACKED ANCHOVY FILLETS, DRAINED
• 2 LARGE HARD-COOKED EGG YOLKS
• 2 TABLESPOONS WHITE WINE VINEGAR
• JUICE OF 1 LEMON
• 1 TABLESPOON DIJON MUSTARD
• 2 SMALL CLOVES GARLIC, CRUSHED AND PEELED
• 1/2 TEASPOON KOSHER SALT, PLUS MORE TO TASTE
• 6 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
• 5 CUPS LOOSELY PACKED CHOPPED ROMAINE HEARTS (ABOUT 1 HEART)
• 5 CUPS LOOSELY PACKED BABY KALE
• 1/2 CUP GRATED GRANA PADANO
• FRESHLY GROUND BLACK PEPPER

Preparation

Step 1

Preheat oven to 350 degrees. Scatter the focaccia cubes on a baking sheet, and bake until light golden and crispy, about 8 to 10 minutes. Let cool.

In a mini–food processor (or in a bowl, if you’re working by hand), combine the anchovies, egg yolks, vinegar, lemon juice, mustard, garlic, and ½ teaspoon salt. Process until smooth. With the machine running, add the olive oil in a steady stream to make a smooth dressing.

When ready to serve, combine the romaine and kale in a large bowl. Drizzle with the dressing, and toss well. Add the focaccia croutons and grated cheese, and toss again. Taste, and season with black pepper and additional salt if necessary. Toss once more, and serve immediately.