- 3 ounces of whole grain bread cut into 1 inch pieces
- 1 Tbs Olive Oil
- 1/8 Teaspoon of Salt
- 1/8 Teaspoon Pepper
- Toss and place in 350 oven for 15 minutes.
- 12 oz curly kale, leaves only chopped into 1 inch pieces.
- Soak kale in about 8 cups of 110 - 115 degree water for 10 minutes
- 3 tablespoons mayonnaise
- 3 tablespoons low-fat, plain yogurt
- 1 tablespoon (+ 1 tablespoon for drizzling) olive oil
- 1/4 cup grated Parmesan cheese
- 1 tablespoons lemon juice
- 2 teaspoons white wine vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons anchovy paste
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon extra-virgin olive oil
- Whisk everything but the extra tablespoon of olive oil together in a large bowl.
- Slowly add last 1 tablespoon of oil and whisk until emulsified.
- 1/4 cup grated parmesan
- croutons
- dressed kale
- Lift, drain and dry kale in a salad spinner (do not dump as grit will remain).
- Toss kale in dressing until well combined and place in fridge for at least 20 minutes, up to 6 hours.
- Add 1/4 cup of parmesan, 1/2 of the croutons and toss again.
- Sprinkle with remaining croutons before serving.