Ingredients

The following ingredients have 4 Servings
  • 5 cloves garlic (divided)
  • 5 anchovy fillets
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 2 teaspoons dijon mustard
  • 2 teaspoons worcestershire sauce
  • 1/2 cup olive oil plus more for drizzling
  • 2 medium bunches Tuscan Kale
  • 8 baguette slices
  • parmesan cheese shavings

Instruction

  • Preheat grill to medium heat .
  • While grill is heating make the dressing. Combine 4 cloves garlic, anchovies, Parmesan, mayonnaise, lemon juice, dijon and worcestershire in a food processor. Pulse until finely minced. With food processor running, slowly pour in 1/2 cup of olive oil and process until emulsified. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  • Place the bread and kale on the preheated grill. Grill kale for 1 -2 minutes or until it begins to wilt. Grill bread 1 - 2 minutes or until grill marks appear.
  • Remove kale from grill and allow to cool.
  • Remove bread from grill and rub remaining garlic clove over the grilled bread and drizzle with olive oil. Cut into bite size pieces.
  • Tear or chop cooled kale into pieces. Place in a bowl. Top with croutons and Parmesan cheese shavings. Drizzle dressing over the top. Toss to coat and serve immediately.