Kale Caesar Salad



12 ounces kale, stemmed and cut into 1-inch pieces (16 cups)

1 oz Parmesan cheese, grated (1/2 cup)


3 ounces baguette, cut into 3/4-inch cubes (3 cups)

2 tablespoons extra-virgin olive oil

1/4 teaspoon pepper

1/8 teaspoon salt


1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

2 tablespoons lemon juice

1 tablespoon white wine vinegar

1 tablespoon Worcestershire 

1 tablespoon Dijon mustard

3 , anchovy fillets, rinsed

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup extra-virgin olive oil




    1. FOR THE SALAD: Place kale in large bowl and cover with warm tap water (110 to 115 degrees). Swish kale around to remove grit. Let kale sit in warm water bath for 10 minutes. Remove kale from water and spin dry in salad spinner in multiple batches. Pat leaves dry with paper towels if still wet.

    2. FOR THE CROUTONS: Adjust oven rack to middle position and heat oven to 350 degrees. Toss all ingredients together in bowl. Bake on rimmed baking sheet until golden and crisp, about 15 minutes. Let croutons cool completely on sheet. (Cooled croutons can be stored in airtight container at room temperature for up to 24 hours.)

    3. FOR THE DRESSING: Process mayonnaise, Parmesan, lemon juice, vinegar, Worcestershire, mustard, anchovies, garlic, salt, and pepper in blender until pureed, about 30 seconds. With blender running, slowly add oil until emulsified.

    4. Toss kale with 3/4 cup dressing in large bowl. Refrigerate dressed kale for at least 20 minutes or up to 6 hours. Toss Parmesan and croutons with dressed kale. Serve, passing remaining 1/4 cup dressing at table.


Curried Red Lentils, Kohlrabi and Coucous Salad

1/2 cup white wine vinegar
1⁄2 TBSP sweet curry powder

2 cloves garlic, pressed
2/3 cup extra-virgin olive oil
16 oz. package dried red lentils (2 1⁄4
3 kohlrabi, leaves trimmed, thinly sliced; bulb peeled, cut into 1/3 inch dice 1 cup plain couscous
1 cup chopped green onions

1⁄2 bunch kale, chopped
1⁄4 cup chopped fresh mint


  1. Whisk white wine vinegar, curry powder, and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.

  2. Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.

  3. Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.

  4. Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.

  5. Arrange kale over large rimmed platter, drizzle with 2 to 3 tablespoons remaining dressing. Season with salt and pepper. Mound lentil mixture in center of platter over kale. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

Serves 6

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