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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.
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
1 hard-boiled egg, chopped
Puree the olive oil, garlic, anchovies, Worcestershire, and salt and pepper in a blender for the dressing.
Toss the bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes.
Toss kale with the remaining dressing; broil on another baking sheet, stirring, until crisp, 5 to 8 minutes.
Put the kale and croutons in a bowl and top with balsamic vinegar, grated Parmesan and a chopped hard-boiled egg.