Kale Caeser Salad

Dry Creek General Store_0On a recent trip to California’s wine country we decided to have a picnic during a bike ride and stopped by the Dry Creek General Store in Healsburg to pick up some sandwiches and were absolutely blown away.  It was a  foodie’s dream and everything looked delicious.

We settled on some sandwiches and as a side got the kale Caesar salad.  We made the mistake of getting a small 1/2 pint of it, and we both wished we could have had more.

Back home, we’ve tried duplicating the recipe with a modest success using our “eggless Caesar salad dressing” and home-made croutons made from our Tuscan bread. Hold off on adding the Parmesan to the dressing when you use it in the Kale salad…directions explain why.

The Dressing:

  1. 2 tablespoon Dijon mustard
  2. 2 teaspoon anchovy paste
  3. 2 teaspoon Worcestershire sauce
  4. 6 or 8 drops of Tabasco sauce
  5. 1 large garlic clove, crushed
  6. Ground pepper
  7. 1 tablespoon  fresh lemon juice
  8. ½ cup of olive oil
  9. 4 oz. grated parmesan cheese (omit this ingredient for now if using in the Kale salad)

 Direction for Dressing:

  1. Put first 6 ingredients in the food processor and process until it makes a paste.
  2. Between each addition, fold in dressing with a small spatula.
  3. Add the lemon juice & process.
  4. Add the olive oil & process.
  5. Add the grated parmesan & process.

NotesBetter if made beforehand to let the flavors blend.

Directions for croutons:

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I used our Tuscan bread to make the croutons.  Cut them into small squares, lightly oiled the pan with olive oil, and put the croutons to bake in a 250 degree oven for about 25 minutes.  Turned off the oven, and “Voilà!” the little rather stale day old pieces of Tuscan bread became croutons!

Ingredients for the salad:

  1. 1/2 lb. kale, washed, and cut in narrow ribbons
  2. 1/2 cup eggless Caesar salad dressing
  3. 1 cup croutons, “smashed”
  4. 4 oz. coarsely grated Parmesan cheese

Directions for the salad:

  1. Coarsely grind the Parmesan cheese in a food processor.
  2. Smash the croutons so that they are in small pieces.
  3. Toss the kale, the Parmesan, the croutons, and the dressing together and serve.

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