Krispy Kale Caesar Salad

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Change up your Caesar Salad by using Kale! Grilling the Kale produces leaves that are crispy and charred in some spots, tender and chewy in others-- and delicious. 

Ingredients:

• 1/3 cup The Olive Scene Bold Extra Virgin Olive Oil

• 1 garlic clove

• 2 anchovy fillets

• 1 teaspoon Worcestershire sauce

• sea salt and ground pepper, to taste

• 1 ½ cups crusty bread cubes

• 1 ¼ lb chopped kale

• 2 tablespoons The Olive Scene Sicilian Lemon Balsamic Vinegar

• grated Parmesan

• 1 hard-boiled egg, chopped

Directions:

1. Puree the olive oil, garlic, anchovies, Worcestershire, and salt and pepper in a blender for the dressing.

2. Toss the bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes.

3. Toss kale with the remaining dressing; broil on another baking sheet, stirring, until crisp, 5 to 8 minutes.

4. Put the kale and croutons in a bowl and top with balsamic vinegar, grated Parmesan and a chopped hard-boiled egg.