Kale Caesar Salad

Ingredients

• 1 bunch Kale
• 4 slices Gluten-Free Bread
• 1/4 cup Olive Oil
• 2 cloves Garlic
• 1/2 cup Parmesan Cheese
• 1/2 cup Mayonnaise
• 2 tablespoons Lemon Juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon Anchovy Paste
• 1 teaspoon Worcestershire Sauce (Ensure gluten-free)
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Black Pepper
• to taste Salt
• 2 Eggs
• 1/2 cup Water

Instructions

1. 1

   Preheat oven to 375°F (190°C). Cut gluten-free bread into 1-inch cubes. Toss with 2 tablespoons olive oil, minced garlic, salt, and pepper.

2. 2

   Spread bread cubes on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside to cool.

3. 3

   Wash and thoroughly dry the kale. Remove the tough stems and chop the leaves into bite-sized pieces. Massage the kale with 1 tablespoon of olive oil for 2-3 minutes to tenderize it.

4. 4

   To make the dressing, whisk together mayonnaise, lemon juice, Dijon mustard, anchovy paste, gluten-free Worcestershire sauce, garlic powder, salt, and pepper in a medium bowl.

5. 5

   Soft boil two eggs for 7 minutes, cool under water and then peel the eggs.

6. 6

   Mash the eggs and add it to the dressing

7. 7

   Add water to the dressing until you reach the desidered consistency.

8. 8

   Pour the dressing over the massaged kale and toss well to coat.

9. 9

   Top with gluten-free croutons and shaved Parmesan cheese. Serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.