Kale & Spinach Caesar Recipe
Tuscan kale, baby spinach, garlic croutons, cremini mushrooms, shaved parmesan, anchovy vinaigrette
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Ingredients
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Salad Base
Garlic Croutons
Anchovy Vinaigrette
Method
Preparing the Salad Base
- 1
Wash and Prepare the Greens
Thoroughly wash the Tuscan kale and baby spinach in cold water. Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Place the chopped kale and spinach in a large salad bowl.
- 2
Prepare the Mushrooms
Clean the cremini mushrooms with a damp cloth to remove any dirt. Slice the mushrooms thinly and add to the salad bowl with the greens.
- 3
Add Shaved Parmesan
Add the shaved parmesan cheese to the salad bowl along with the greens and mushrooms.
Making the Garlic Croutons
- 4
Prepare the Bread
Cut the ciabatta or baguette into small cubes (about 1-inch pieces) to make approximately 2 cups.
- 5
Toss with Seasonings
In a mixing bowl, combine the bread cubes with olive oil, garlic powder, salt, and black pepper. Toss until the bread is well-coated.
- 6
Bake the Croutons
Spread the seasoned bread cubes evenly on a baking sheet. Bake in a preheated oven at 375°F (190°C) for about 10-15 minutes or until golden brown and crispy. Remove from the oven and let cool.
Making the Anchovy Vinaigrette
- 7
Blend Ingredients
In a food processor, combine the anchovy fillets, garlic cloves, Dijon mustard, and red wine vinegar. Pulse until smooth.
- 8
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the dressing is well-emulsified. Season with salt and black pepper to taste.
Assembling the Salad
- 9
Combine Salad Ingredients
Pour the anchovy vinaigrette over the salad mixture and toss gently to combine. Add the garlic croutons on top.
- 10
Serve
Serve the salad immediately as a delicious and nutritious appetizer or side dish.