Ingredients

The following ingredients have 6 Servings
  • Caesar Dressing
  • 1 Tbsp Dijon mustard
  • 2 Tbsp parmesan cheese
  • 2 Tbsp sherry vinegar
  • 1 tsp grated lemon zest
  • 1 Tbsp freshly squeezed lemon juice
  • 2 tsp anchovy paste
  • 1/3 cup mayonnaise
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1/3 cup extra virgin olive oil
  • Parmesan Toasts
  • 1 baguette (sliced on the bias)
  • extra virgin olive oil
  • salt and pepper
  • 1/2 cup parmesan cheese (grated)
  • 1 bunch Lacinato (Tuscan kale, stems removed and thinly sliced)
  • 5 oz baby kale
  • 1/2 cup parmesan cheese (shaved)

Instruction

  • Dressing: Whisk all ingredients except olive oil together in a small bowl, and then add the oil in a steady stream while continually whisking. Alternatively the dressing can be blended in a food processor or mini prep. Set aside.
  • Parmesan Toasts: Preheat the oven to 350 degrees. Spread out the baguette slices on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake until golden, about 10 minutes.
  • Sprinkle the toasts with grated parmesan cheese and broil until the cheese is melted and the toasts are golden brown. Watch carefully so the toasts don't burn!
  • Salad: Toss the kale with enough dressing to coat, ideallyl 30 mins before eating. Toss with shaved parm and serve with parmesan toasts and extra dressing on the side.