Thursday, June 22, 2017

Kale Caesar Salad

Once in awhile I crave a good Caesar salad. Instead of searching high and low for a bottled dressing that hits the spot, I can rely upon this homemade kind to fulfill my need. It is perfect! I got the salad and Parmesan crisp (A MUST) recipe from the blog, Baked Bree, and the dressing from Once Upon a Chef.

1 head curly kale
1 head romaine lettuce
5 oz shredded Parmesan Cheese (Sargento in the bag works well)
Roasted chicken, cut into chunks

2 small garlic cloves, minced
1 t anchovy paste (near canned tuna at store)
2 T freshly squeezed lemon, from one lemon
1 t Dijon mustard
1 t Worcestershire sauce
1 C mayo
1/2 freshly grated Parmesan Reggiano
1/4 t salt
1/4 t freshly ground black pepper

1. Prepare the dressing by whisking the garlic, paste, lemon juice, mustard, and Worcestershire sauce in a medium bowl. Add the mayo, cheese, salt and pepper and whisk until well combined. Adjust to tastes. Stays good in fridge for 1 week.

2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread cheese out into a thin, single layer. Bake for 6 to 10 minutes, until the cheese is melted and the edges are somewhat crisp. Watch it carefully so it does not burn. Let it cool completely and break into small pieces. (THIS IS A DELICIOUS SNACK ALSO.)
3. Wash the kale. Cut out the stems and cut the kale into thin strips. Cut the romaine into strips also.
4. Add lettuce, chicken, tomatoes, cheese crisps, optional croutons, and dressing into a bowl. Could add fresh squeeze of lime also.

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