Baby Kale Caesar Recipe
parmigiano reggiano | anchovies | garlic breadcrumbs
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Ingredients
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Salad Ingredients
Garlic Breadcrumbs
Dressing Ingredients
Method
Preparation of Garlic Breadcrumbs
- 1
Make Garlic Breadcrumbs
Preheat your oven to 350°F (175°C). In a mixing bowl, combine breadcrumbs, minced garlic, olive oil, salt, and black pepper. Mix well until breadcrumbs are evenly coated with the oil and garlic.
- 2
Bake Breadcrumbs
Spread the breadcrumb mixture evenly on a baking sheet. Bake in the preheated oven for 10-15 minutes, or until golden brown, stirring halfway through to ensure even browning. Remove from the oven and let cool.
Preparation of Dressing
- 3
Make the Dressing
In a small bowl, whisk together Dijon mustard, lemon juice, Worcestershire sauce, olive oil, salt, and black pepper until well combined and emulsified.
Salad Assembly
- 4
Assemble the Salad
In a large salad bowl, combine the baby kale and anchovy fillets. Drizzle the dressing over the salad and toss gently to coat the kale evenly.
- 5
Add Toppings
Top the salad with the baked garlic breadcrumbs and freshly grated Parmigiano Reggiano cheese.
