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

1. 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.
2. 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.
3. 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.

Notes

From The Spouted Kitchen Bowl and Spoon by Sara and Hugh Forte