Name: Kale Caesar Salad
Ingredients: 2 lemons; 3 cloves garlic; 6 olive-oil packed anchovy fillets; 1 large egg yolk; salt to taste; 2 cups olive oil (I only used 1, but see how it goes); 2 lbs kale, torn, centres removed; Croutons-see below; 2/3 cup shaved or grated parmesan

Ingredients

Scale

3 slices of day-old bread (I used Tartine’s Basic Country Loaf-the bread I made here) cut into 1 inch chunks
2 T olive oil
salt to taste
1/2 t herbes de Provence (optional—but used today)

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Instructions

Preheat the oven to 400°F.
Toss bread cubes in olive oil and herbs if using. Season with salt.
Bake for approximately 15 minutes until golden. Check at the half way point to toss if necessary for even browning.
Cool and serve.