When it comes to food newsletters, I subscribe to them all. One that I look forward to getting is Tasting Table's Chefs' Recipes. The ingredients are seasonal, and the dishes timely and clever. I usually hit print before I've finished reading the email! Earlier this week, the featured recipe was a kale Caesar salad from Chad Robertson's Tartine Bread cookbook. Since I love Caesar salads, I had to make this hearty variation immediately. The tangy lemon-garlic dressing stands up to the bitter greens. Use the vinaigrette right after blending (it separates easily) and be sure to coat each leaf with the delicious mixture. Serve with roast chicken, a bowl of soup, or just enjoy a huge plate of it alone — that's what I did! I promise this dish won't disappoint, so get the recipe now.
Ingredients Croutons: Directions Serves 6-8.
4 1-inch slices day-old country bread, torn into 1-inch pieces
2 tablespoons extra-virgin olive oil
½ teaspoon herbes de Provence (optional)
3 garlic cloves
6 olive oil-packed anchovy fillets
1 tablespoon lemon zest
1 large egg yolk
2 tablespoons fresh lemon juice, plus more to taste
1½ cups extra-virgin olive oil
2 heads (about 1 pound) black kale, center stems removed and leaves torn into bite-size pieces
⅔ cup freshly grated parmesan cheese