Kale Caesar keeps in the frig for days without wilting
1 lb. curly kale, tough stems removed, roughly chopped (about 4 qts. loosely packed leaves)
5 Tbsp. extra-virgin olive oil
5 oz. hearty bread
salt and fresh ground pepper
2/3 cup Vegannaise
6 anchovy fillets (3 tsp. if you have anchovy in a tube) OMIT if VEGAN
1 medium garlic clove
3/4 cup Vegan Parmesan
2 tsp. Worcestershire sauce (Amy's if Vegan)
2 Tbsp. juice from 1 lemon
1 small shallot, finely sliced
I used the last of my winter garden kale for this recipe.
Preheat oven to 350 degrees.
Cut the bread into large cubes. In a medium bowl, toss these with 2 Tbsp. of the oil, salt and pepper. I added a bit of garlic powder. Transfer these to a baking sheet. Bake these in the preheated oven for 10 minutes, then turn and an additional 10 minutes or until golden brown. Set aside.
In a large bowl, massage kale with 3 Tbsp.of the oil, making sure to coat all surfaces, kneading with your hands to help break down the tougher pieces, about 4 minutes. Set aside and prepare the dressing.
In a food processor, combine the Vegannaise, anchovies, garlic, cheese, Worcestershire sauce, and lemon juice. Process until just smooth. Season to taste with pepper if necessary.
To serve, add half of the croutons, shallot and the dressing to the wilted kale. Toss with hands until thoroughly coated. Sprinkle with the remaining croutons.