1 to 2 slices of sourdough bread, crusts removed and cut into 1/2-inch cubes (about 1 cup)
1/2 TBSP olive oil
1/8 tsp of salt
1/8 tsp of pepper
Kale Caesar Salad:
5 TBSP olive oil
2 cloves of garlic, minced
2 tsp capers, crushed and chopped
3 TBSP freshly squeezed lemon juice
1/8 tsp salt
1/4 tsp fresh ground pepper
1/2 cup freshly grated Parmesan cheese, divided
1 bunch kale, tough stems removed and leaves torn into bite size pieces
DIRECTIONS
SOURDOUGH CROUTONS:
Preheat the oven to 350°F. In a large mixing bowl toss together the bread cubes, olive oil, salt, and pepper. Spread the bread cubes in a single layer on a baking sheet. Bake in the preheated oven for 6 minutes. Stir the bread and bake for 6 more minutes. Transfer the croutons from the oven and set aside to cool.
KALE CAESER SALAD:
Whisk together the olive oil, garlic, capers, lemon juice, salt, pepper, and HALF the Parmesan in a large mixing bowl.
Add the kale to the bowl and toss to combine. Season with salt & pepper to taste. Transfer to a large salad bowl and sprinkle on the croutons and remaining Parmesan cheese.
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