1 lb. baby kale, stems removed, well rinsed,
and patted dry
1 cup shaved Parmesan cheese
1 oz. fresh lemon juice
4 oz. Caesar dressing (recipe follows)
Kosher salt to taste
Coarse ground black pepper to taste
1/4 cup breadcrumbs (recipe follows)
Combine kale, half of Parmesan, and lemon juice. Toss well. Add dressing, salt, pepper, and breadcrumbs and toss. Place salad in serving bowl, top with remaining cheese, and serve.
For the dressing:
(makes 1 cup)
2 garlic cloves
1 oil-packed anchovy
2 Tbs. fresh lemon juice
1/2 egg yolk
2 tsp. Worcestershire sauce
Pinch kosher salt
Pinch black pepper
3/4 cup extra-virgin olive oil
Dash Cholula hot sauce
1/2 cup freshly grated Parmesan cheese
Blend first four ingredients in a food processor. Add Worcestershire, salt, pepper, olive oil, and hot sauce and pulse until combined. Add Parmesan and pulse three to four times. Pour into a container, cover, and chill before serving.
For the breadcrumbs:
1/4 cup wheat bread, diced into 1/4-inch cubes
1 tsp. extra-virgin olive oil
Kosher salt, to taste
Black pepper, to taste
Preheat oven to 350°F.
Combine ingredients in a small bowl.
Place bread on a baking sheet and bake, turning once or twice, for 20 minutes, until toasted golden. Let it cool and crumble into crumbs.
