Kale Caesar Salad with Rye Croutons


For salad:
1 large head kale,washed, spun dry, and chopped,
4 slices dense rye bread,
olive oil,
Parmesan or manchego cheese, shaved off with a vegetable peeler

For dressing:
1 large clove garlic,
2 anchovies(optional),
1 Tb. Dijon,
1 Tb. Worchestershire,
1 Tb. Mayonnaise,
juice of 1/2 lemon,
1/4 c. olive oil,
freshly ground pepper,
pinch of kosher salt

Directions: To make dressing, put all ingredients into a beaker and stick your immersion blender in there. (Or use a food processor.) Add more of anything to taste or thin with a little water if it's too thick.

To make croutons, heat a castiron griddle or pan over medium-high heat. Brush bread with olive oil and fry until golden brown on both sides. Cut into cubes.Toss kale with croutons, cheese and dressing (maybe not all of it), saving a bit of everything for the top.

source: inpraiseofleftovers.com