Baby Kale Cae­sar Salad

Canadian Living - Holiday Entertaining - - Holiday countdown -

Hands-on time: 20 min­utes

To­tal time: 1¼ hours

Makes: 4 to 8 serv­ings

Roast­ing all but one of the gar­lic cloves pumps up the flavour with­out hav­ing the over­pow­er­ing taste of raw cloves. Roast a few ex­tra heads and freeze the left­overs to have on hand for dress­ings, soups and dips. Cae­sar Dress­ing:

1 head gar­lic

½ cup light may­on­naise

2 tbsp grainy mus­tard

2 tsp le­mon juice pinch each salt and pep­per Pumper­nickel Crou­tons:

6 thick (½ inch) slices dark pumper­nickel rye bread, cubed ex­tra-vir­gin olive oil each gar­lic salt and onion pow­der Parme­san Crisps:

1 cup finely grated Parme­san

cheese 1 tbsp ¼ tsp Salad: 16 cups packed baby kale (about 140 g)

Cae­sar Dress­ing: Re­move 1 clove of gar­lic from head; peel, mince and set aside. Slice off top third of re­main­ing gar­lic head to ex­pose cloves; wrap in foil. Roast in 400°F oven un­til fra­grant and soft­ened, about 35 min­utes. Let cool. Squeeze gar­lic cloves into small bowl; mash with fork. Stir in may­on­naise, mus­tard, le­mon juice, re­served minced gar­lic, salt, pep­per and 3 tbsp wa­ter. Cover with plas­tic wrap and re­frig­er­ate un­til ready to use. (Make-ahead: Re­frig­er­ate for up to 3 days.)

Pumper­nickel Crou­tons: Mean­while, on bak­ing sheet, driz­zle bread with oil. Sprin­kle with gar­lic salt and onion pow­der; toss well. Bake in 400°F oven un­til dry and toasty, about 8 min­utes.

Parme­san Crisps: Sprin­kle Parme­san thinly over parch­ment pa­per–lined bak­ing sheet. Bake in 350°F oven un­til melted and be­gin­ning to brown, about 8 min­utes. Let cool on pan un­til firm. Break into chunks.

Salad: In large bowl, toss kale with dress­ing to coat. Top with crou­tons and Parme­san Crisps. per each of 8 serv­ings: about 201 cal, 9 g pro, 11 g to­tal fat (3 g sat. fat), 18 g carb (3 g di­etary fi­bre, 2 g sugar), 16 mg chol, 541 mg sodium, 251 mg potas­sium. % RDI : 20% cal­cium, 11% iron, 34% vit A, 73% vit C, 12% fo­late.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.