KALE ROMAINE CAESAR SALAD WITH GARLICKY CROUTONS ENJOY DAN:

KALE ROMAINE CAESAR SALAD WITH GARLICKY CROUTONS by CHEF DAN:

Serves 4-6

INGREDIENTS:

4 garlic cloves

1/4-cup olive oil

1/2-loaf 3/4-inch bread cubes from Essential Baking Organic Ciabatta bread

1 bunch kale (about, 8 ounces) rinsed, ribs removed and leaves torn into bit-size pieces

1 bunch romaine hearts, cut large leaves crosswise into bit-size pieces, leaving inner leaves whole

3 radishes, thinly sliced

2 tablespoon lemon juice
3 tablespoon EACH Dijon mustard, and mayonnaise

1/2-teaspoon EACH anchovy paste and Worcestershire sauce

1 egg

Sea salt and Seasoned Pepper Medley

4 ounces grated Parmigiano- Reggiano cheese

DIRECTIONS:

1.   Heat 10-inch skillet over medium-low heat.

2.   Mince garlic cloves in a food processor, adding oil trough the feeder tube to release its flavor into the oil, pulse for 30 seconds.

3.   Increase heat to medium, place bread cubes in a bowl.

4.   Drizzle with garlic oil evenly over cube and season with S, &. P.

5.   Add bread cubes to skillet and toast, turning the cubes often and shaking the pan often until cubes are crisp and golden brown, about 6-7 minutes.

6.   Return croutons to bowl and set aside to cool.

7.   Pouch the egg in simmering water until the yolk is thickened abut still runny.

8.   In a blender combine garlic, lemon juice and next 5 ingredients and blend until smooth.

9.   In bowl add kale, romaine and radishes and drizzle with garlic mixture.

10.                Top with garlic croutons and Parmigiano Regina cheese

ENJOY DAN:                                             PLANT SEEDS & SING SONGS!!