One of my all-time favorite salads! Borrowed from Laurie David’s book, ‘The Family Cooks’, my only input was to throw in a couple of handfuls of halved grape or cherry tomatoes, (and sometimes a generous handful of very crispy, chopped bacon). Make the croutons!, and remember that the kale can be cleaned and chopped well in advance (for myself, often a couple of days), so there’s no excuse not to enjoy this regularly!
2 cloves of garlic, minced
2 t. EACH Worcestershire sauce AND chopped anchovies (I’ve also used anchovy paste)
3 T. mayonnaise
grated zest AND juice of 1/2 a lemon
2 T. grated Parmesan (or nutritional yeast)
1 T. Dijon
1/2 c. good (light-tasting) olive oil
salt and freshly ground black pepper to taste
Whisk together everything but the salt and pepper in a small bowl, taste for seasonings and then add salt and pepper (or anything else) accordingly. If you used a large lemon, more Parmesan can help to balance the flavors.
1 to 2 bunches kale – cleaned, ribs removed and chopped – we like it chopped small (more fun to eat)
1 to 2 cups grape or cherry tomatoes, halved
crispy chopped bacon – lots!
freshly grated Parmesan for garnish
Homemade Croutons – there are a dozen ways to make this these, I know…I prefer the super fast way. Dense bread, cubed, thrown on a parchment lined baking sheet, lightly drizzled with olive oil (I’ve also used olive oil spray), generous salt and freshly ground pepper. Bake at 350 or 400 for 5 to 10 minutes until crisp and golden – your children will thank you.
Add the kale and tomatoes to a large salad bowl, drizzle on about half the dressing to start…add more as needed after tossing, finish with the croutons and extra Parmesan (and bacon) – enjoy!
- Category: Salad, Kale