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Caesar Kale Salad

Ingredients

  • 1/2 baguette
  • 1/2 cup extra virgin olive oil
  • 3/8 teaspoon sea salt, divided
  • 2 1/8 teaspoons coarsely ground black pepper, divided
  • 2 bunch kale, stems removed and leaves cut into long, thin ribbons (chiffonade)
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 teaspoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1/2 cup mayonnaise
  • 1/4 cup parmesan cheese

Directions

Prep: 1. Cut baguette into 1-inch cubes, toss with olive oil, 1/8 teaspoon each of salt and pepper, and bake in a single layer at 350 for 10 minutes or until golden brown. 2. Wash and dry kale and cut from stems. Stack leaves, roll them up together lengthwise, and slice across to make long ribbons. 3. Mince garlic. Make: 1. Mash the garlic cloves into a paste with the salt. 2. Add lemon zest and juice, mustard, worcestershire, mayo, parmesan, and black pepper and combine. 3. Toss kale with desired amount of dressing and top with extra parmesan.

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Baguette

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