Kale Caesar Salad with Gluten Free Croutons

🧂 Ingredients

• 4 slices bread

  crusts trimmed and cut in to cubes {Regular or gluten-free bread}
• 1/2 cup + 1 tbsp extra virgin olive oil
• 2 cloves garlic

  minced and divided
• Salt and lots of ground pepper

  to taste
• 1/4 cup lemon juice
• 2 egg yolks
• 1 tbsp Dijon mustard
• 12 cups kale

  washed and chopped
• 3/4 cup grated parmesan cheese

Instructions

• 1 Preheat oven to 450 degrees F. Trim crusts from bread and cut bread in to cubes.
• 2  In a bowl, combine 1 tablespoon olive oil, 1 clove minced garlic, and lots of
  ground pepper. Place bread cubes in bowl, and using hands, toss in olive oil
  mixture until well coated. 
• 3 Spread bread cubes on a foil lined baking sheet and bake in oven for 3-4
  minutes, or until golden brown. Remove from oven and set aside to cool.
• 4 In a blender, combine lemon juice, egg yolks*, 1 clove of garlic and mustard,
  and blend for approximately 30 seconds or until smooth. While the blender is
  running, add the olive oil slowly until it is emulsified. Season with salt to
  taste. Refrigerate the dressing unless using it right away.
• 5 Place chopped kale in a salad bowl. Pour dressing on top, then add parmesan
  cheese and toss until kale is well coated with dressing and cheese.
• 6 To serve: Divide salad on to 4 plates, then top with crutons and fresh ground
  pepper.

Nutrition Info