Recipe of the Week: Kale Caesar Salad with Cornbread Bits (via A Couple Cooks)
This week's recipe comes from local food bloggers and Indy Winter Farmers Market patrons, A Couple Cooks and uses many ingredients you can find at IWFM.
Kale Caesar with Cornbread Bits
by: a Couple Cooks
Serves: 4 to 6
What You Need
1 large clove garlic, coarsely chopped
¼ cup extra virgin olive oil
2 tablespoons good quality mayonnaise or veganaise
1 teaspoon prepared horseradish
2 teaspoons Worcestershire sauce
2 anchovies, or 1 teaspoon anchovy paste (optional)
¼ teaspoon kosher salt
½ teaspoon freshly ground pepper
¼ cup freshly squeezed lemon juice
1 cup (5 ounces) crumbled cornbread, preferably a few days old
2 teaspoons extra-virgin olive oil
1 small bunch kale, stemmed and chopped
3 cups chopped hearts of romaine
1 bunch radishes, sliced (optional)
⅔ cup shaved Parmesan cheese
What To Do
For the dressing, in a food processor or blender, add the garlic, olive oil, mayonnaise, horseradish, Worcestershire, anchovies, salt, pepper, and lemon juice. Give it a whirl until smooth. Keep in the refrigerator until ready to use.
Preheat the oven to 375F. Spread the cornbread pieces on a parchment-lined baking sheet. Drizzle with olive oil and toss gently with your hands to coat. Bake for 15 to 18 minutes until dry and crispy. Set aside to cool.
In a large salad bowl, combine the kale, romaine, radishes, and half the Parmesan. Toss with the desired amount of dressing. Sprinkle with cornbread crispies and remaining Parmesan and serve.