Chef Genee Habansky from Herbaceous Catering in Bridgeport shows Tina Redwine how to make Kale Caesar Salad.

3 T + ¼ cup olive oil, divided
1 French baguette, thinly sliced on a bias
2 Tbs + ¾ cup parmesan, divided
salt
pepper
2 egg yolks
1 Tbs fresh lemon juice
3 anchovies
1 Tbs capers
1 tsp worcestershire sauce
1 Tbs mustard
1/3 cup canola oil
2 bundles of kale, stemmed & chopped
2 Tbs chopped scallions

1. Preheat the oven to 350.  On a baking sheet, rub sliced baguette with olive oil & sprinkle with Parmesan.  Bake 10 minutes until crispy.  

2. In a quart size wide mouth mason jar add egg yolks, lemon juice, anchovies, capers, Worcestershire sauce & mustard.  With an immersion blender, start to blend while slowly drizzling in canola oil, until emulsified.  Add remaining Parmesan and olive oil.  Screw top on and shake!

3. In a large bowl, mix scallions & kale.  Massage on dressing.  Serve with crostini.  Salad can be dressed an hour ahead of time! 

77 Seaview Terrace
Bridgeport, CT 06605
203-581-0661
herbaceouscatering@gmail.com