Tuscan Kale Caesar* Recipe
Oven-dried tomato, parmesan bread crumbs, lemon caesar dressing
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare Oven-Dried Tomatoes
Preheat your oven to 300°F (150°C). Toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and bake for about 1.5 hours until they are dried but still slightly juicy.
- 2
Make Parmesan Bread Crumbs
In a skillet over medium heat, combine bread crumbs, 1 tablespoon of olive oil, and half of the grated Parmesan cheese. Toast until golden brown, stirring frequently, about 5-7 minutes. Remove from heat and set aside.
- 3
Prepare Lemon Caesar Dressing
In a bowl, whisk together lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, and the remaining Parmesan cheese. Gradually add 1 tablespoon of olive oil while whisking until the dressing is emulsified. Season with salt and pepper to taste.
- 4
Assemble the Salad
In a large bowl, combine the chopped Tuscan kale and oven-dried tomatoes. Drizzle with the lemon Caesar dressing and toss well to coat. Sprinkle the toasted Parmesan bread crumbs on top before serving.
