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Kale Caesar Salad with Salmon

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 25 min
  • 40 min
  • $$
Gatheredtable
adapted from The Family Cooks by Laurie David

Ingredients

  • 2 bunches of kale
  • 8 tablespoons parmesan cheese
  • 1 baguette
  • 2 garlic cloves, minced
  • 4 salmon fillets
  • 2 teaspoons fish sauce
  • 3 tablespoons mayonnaise
  • 1 lemon (zested and juiced)
  • 3/4 cup extra virgin olive oil
  • 1 tablespoon dijon mustard
  • salt and pepper, to taste

Directions

Prep: 1. Preheat oven to 400 F. 2. Juice and zest lemon 3. De-rib kale and drizzle with a little of the olive oil and lemon juice. Massage about with your fingers until slightly softened. 4. Grate parmesan cheese and cut baguette into cubes 5. Mince garlic. 6. Slice salmon. Make: 1. For croutons: Toss the bread cubes with remaining olive oil. Sprinkle with a pinch of salt and pepper, and 4 tablespoons grated parmesan. Spread onto a baking sheet and bake for 10-15 minutes. 2. For the dressing: Whisk together garlic, fish sauce, mayonnaise, lemon zest and juice, 2 tablespoons parmesan, mustard, 1/2 cup olive oil, and salt and pepper to taste, until smooth. 3. For the salmon: Heat a skillet to medium high and saute the salmon, about 5-7 minutes. 4. Toss the dressing with kale, croutons, and parmesan. Top with salmon .

Notes

The trick to raw kale salad is to massage or knead it first. Just wash and dry the kale and remove stems. Put the kale in a bowl and drizzle with olive oil. Knead the kale like dough, about 30 times. Viola! Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/

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