| Servings |
|
Ingredients
- 1 bunch kale de-stemmed, cut/torn into bite-sized pieces
Dressing
- 1 clove garlic peeled
- 2 eggs room temperature
- Medium EVOO
- 2 fillets anchoives finely chopped
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- pinch salt
- parmigiano reggiano (or pecorino romano subsitution)
Croutons
- Day-old rustic bread cubed (or any hard bread like baguette)
- Medium EVOO
- sea salt
- freshly ground black pepper
Ingredients
Dressing
Croutons
|
|
Instructions
Dressing
- Sprinkle some sea salt on the bottom of the wooden bowl*, take the peeled and halved garlic cloves and rub them on the bottom of the bowl and discard. *If you don't have a wooden bowl, don't worry. Use a regular bowl.
- Add the room temperature egg yolks, Worcestershire sauce, finely chopped anchovies, and fresh lemon juice. Whisk vigorously to combine.
- Slowly start adding the Medium EVOO to the bowl, while continuing to whisk. The dressing will start to thicken as it emulsifies. For a thicker dressing, add more EVOO. Tip: Place a damp kitchen towel under the bowl to keep it from moving around.
- Season to taste with sea salt.
Croutons
- Preheat the oven to 350˚F.
- Place the day-old bread cubes in a deep bowl and add enough Medium EVOO to fully coat the bread cubes. Toss the bread to evenly disperse the oil. Season with sea salt and freshly ground black pepper. Tip: You can add additional seasonings like paprika, garlic powder, or chili flakes.
- Place the seasoned bread into an oven proof pan that is big enough to allow for one layer of the cubes. Bake until golden brown. Make sure to toss bread midway through to evenly toast.
Composing the Salad
- Add the kale to the bowl with the dressing. Add the croutons and thoroughly toss the salad.
- Season with freshly ground black pepper and freshly grated parmigiano reggiano.
- Serve immediately.