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CARLA HALL Kale Caesar Salad with Grilled Parmesan Crostini

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ingredients
KALE CAESAR SALAD WITH GRILLED PARMESAN CROSTINI
1 bunch Tuscan kale (ribs removed, leaves thinly sliced)
CAESAR DRESSING
2 fillets anchovies (packed in oil, drained)
2 cloves garlic (peeled)
2 tablespoons sherry vinegar
2 tablespoons lemon juice
1 teaspoon worcestershire sauce
1 teaspoon dijon mustard
1/2 cup olive oil
1/4 cup parmesan cheese (freshly grated)
kosher salt and freshly ground black pepper (to taste)
GRILLED PARMESAN CROSTINI
4 slices peasant loaf (cut into 1-inch slices on an extreme bias)
1 cup parmesan cheese (freshly grated)
kosher salt and freshly ground black pepper (to taste)
OVEN-ROASTED TOMATOES
4 plum tomatoes (cut into 1/2-inch thick, round, slices)
2 tablespoons olive oil

directions
Prepare the kale and transfer to large salad bowl.
For Caesar Dressing: In the carafe of a blender, add anchovies, garlic, sherry vinegar, lemon juice, Worcestershire, Dijon, salt and pepper. Blend until smooth. With the motor running, slowly drizzle in the oil through the top, blend to emulsify. Add the cheese and blend just to combine. Dress the kale with the dressing, tossing well to coat.
For the Grilled Parmesan Crostini: Preheat Panini press to medium heat. Brush both sides of each piece of bread with olive oil. Season the bread on both sides with salt and pepper. Press each side into Parmesan cheese. Place the bread on Panini press. Close the press and cook for 2-3 minutes until golden and crisp. Remove toasted bread to a plate.
Garnish dressed salad with Oven-Roasted Tomatoes. Serve Grilled Parmesan Crostini on the side.
For the Oven-Roasted Tomatoes: preheat oven to 400ºF. Line a rimmed baking sheet with aluminum foil. Brush the tray with olive oil. Lay out the tomato slices in an even layer. Drizzle with olive oil and season with salt and pepper. Roast tomatoes for 1 hour, until caramelized and lightly charred.
Tips:
– You can dress the kale up to an hour ahead of time. Kale stands up to dressing well.
– If you cut or break the crostini into smaller pieces, you can use them as delicious croutons!

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