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Kale "Caesar" Salad with Anchovy Dressing

This salad is a kale-based riff on Caesar salad. The dressing is light and tangy and soooo yummy with the minced anchovies. Careful on salting the salad as the anchovies and cheese will both provide a solid dose. Ingredients: Croutons: 1/2 loaf of sturdy bakery bread (I use Iggy's White Pullman) 2 TBS olive oil 1 Garlic clove Dressing: Juice of half a Lemon 1 Garlic clove, minced 1 1/2 TBS Buttermilk 4 Anchovy filets, finely minced (I've also subbed 1-2 TBS of Anchovy Paste if the filets wig you out) 1 tsp Dijon Mustard 1/2 cup Mayo 2 tsp Worcestershire sauce Salad: 1 head Kale, sliced into ribbons, rinsed & dried Grated Pecorino Salt & Pepper Directions: Croutons:

  1. Preheat oven to 350

  2. Smash the garlic w the side of a knife and in a small bowl, smash into olive oil. Let sit while you prep the bread

  3. Slice the bread into cubes and spread on cookie sheet. Remove garlic from oil and drizzle over bread. Toss and bake for 10-15 mins or until golden brown

  4. Let croutons cool, then pulse in a food processor until they become breadcrumbs


  1. Whip all dressing ingredients together

  2. Make sure kale is thoroughly dried, then dress and salt/pepper to taste and toss

  3. Place on plates and top with breadcrumbs and pecorino cheese

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