Kale Salad with Creamy Lemon Dressing
Servings: 4 -6
Ingredients
- 2 cups torn country-style bread 1/2 inch pieces
- Olive oil as needed about 1 Tablespoon should do it
- Kosher salt and freshly ground pepper to taste
- ½ cup Vegenaise I like soy-free or good quality mayonnaise
- 2 Tablespoons water
- ¼ teaspoon lemon zest
- 1 ½ Tablespoons fresh lemon juice
- 2 garlic cloves minced
- 1 teaspoon anchovy paste
- ½ teaspoon Dijon mustard
- 1 pound Tuscan kale stems removed, leaves cut into chiffonade (very thin)—you should have about 12 cups of cut kale
- 1 cup halved cherry tomatoes optional
- Shaved Parmigiano-Reggiano cheese for garnish optional
Instructions
- Preheat an oven to 350 degrees. Line a baking sheet with parchment paper.
- Arrange bread on the prepared baking sheet and toss with olive oil, salt and pepper. Bake until the croutons are golden brown, about 20 minutes.
- Meanwhile, in a medium bowl, whisk together the Vegenaise, water, lemon zest and juice, garlic, anchovy paste, mustard, pepper to taste and a pinch of salt. Put the kale in a large bowl and toss with enough dressing to coat. If you massage the dressing into the kale, the leaves will soften a bit.
- Top with the croutons and cherry tomatoes and garnish with cheese. Serve the remaining dressing alongside.