Kale Caesar Salad with Creamy Parmesan Dressing
6 cups of 1-inch diced rustic bread
1/4 cup extra virgin olive oil
1 clove garlic, minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 clove garlic
1/2 teaspoon Dijon mustard
1 1/2 Tbsp lemon juice
1 1/2 teaspoon white wine vinegar
1/4 teaspoon kosher salt
1/2 cup extra virgin olive oil
1/3 cup grated Parmesan
1/8 teaspoon ground black pepper
8 cups kale leaves , ribs removed and leaves torn into bite-size pieces
2 large head romaine lettuce hearts, cut in half lengthwise, and then cut in half again lengthwise, then cut crosswise on a diagonal, to 1-inch wide strips
4 Tbsp grated Parmesan
Preheat oven to 400 degrees F . Spread bread cubes out in a single layer on a rimmed baking sheet. Place in oven and bake until golden brown, about 8 to 10 minutes. Remove from oven. Toss while still warm in a bowl with olive oil, garlic, salt and pepper.
Place the vinaigrette ingredients into a blender or food processor. Purée until smooth.
Place the chopped kale and romaine leaves into a large bowl. Add the dressing and massage with your hands until the salad is well dressed. Alternatively, dress the salad and let it sit for an hour or two, allowing time for the dressing to soften the sturdy kale. Add the croutons and the Parmesan cheese.