Prior to moving in with my mother, I rarely ate meat at home. I'm not comfortable with preparing it or with where most meat comes from. For the last month I have thrown my beliefs about food out the window, eating a variety of frozen meals and more meat than is ever necessary. Fortunately, my mother appealed to my vanity last week, telling me what an amazing cook I had become and asking me to make more meals. I agreed and now there is a plethora of healthy, vegetable based meals in my future. I started out last night with a Vegetable Tart with Gruyère & Fresh Thyme and this Kale Caesar Salad.
kale caesar saladfrom Tartine Bread by Chad Robertson
4 slices of day old bread
2 tablespoons extra virgin olive oil
½ teaspoon herbes de Provence
3 garlic cloves
6 olive oil-packed anchovy fillets
1 tablespoon lemon zest
1 large egg yolk
2 tablespoons fresh lemon juice, plus more to taste
1½ cups extra-virgin olive oil
2 heads kale, center stems removed
⅔ cup freshly grated Parmesan cheese
To make the croutons, preheat the oven to 400°F. In a bowl, toss the torn bread with the olive oil, a pinch of salt, and the herbs. Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minute, flipping halfway.