VEGETARIAN / GLUTEN-FREE: skip the croutons / SERVES: 4 / COST PER SERVING: $3

INGREDIENTS

1 head of dino kale, washed and stemmed

1 c parmesan cheese

DRESSING

6 anchovy fillets packed in oil (or 1 tsp anchovy paste)

4 large egg yolks

2 garlic cloves

2 tbl fresh lemon juice

1 dash of Worcestershire sauce

1 tbl dijon mustard

1/4 c olive oil

CROUTONS

fresh bread, diced

1/4 c olive oil

dry Italian seasoning

salt + pepper

DIRECTIONS

Takes 30 minutes.

Croutons: Toss the bread cubes in olive oil, Italian seasoning, and salt + pepper. Bake at 350 degrees for about 15 minutes, until crunchy. Set out to cool.

Dressing: In a food processor combine anchovies, egg yolks, garlic cloves, lemon juice, Worcestershire sauce, mustard, and olive oil. Blend until frothy. Add salt + pepper to taste.

In large mixing bowl toss kale with the dressing. Top with parmesan cheese, croutons, and course freshly ground pepper.

This salad is very hearty and a big bowl of it will leave you feeling full. Dressing can be stored up to 2 days in the fridge. Great with grilled chicken (obviously).

PRO TIP

Most grocery stores have a bread slicer you can use yourself or you can ask an employee to slice/dice up your fresh bread.

GOES GREAT WITH:

One-pot pasta puttanesca

Made in one pot and great for a crowd.

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