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Kale Caesar Salad with Spicy Mustard Croutons
Ingredients
Salad
4 cups kale, washed and torn into bite-sized pieces
4 cups romaine, washed and torn into bite-sized pieces
Parmesan, for shaving
Caesar Vinaigrette
1/4 cup red wine vinegar
Juice of 1/2 a lemon
1 heaping tbsp capers, finely chopped
1 clove of garlic, finely grated
1 tbsp Smak Dab White Wine Herb Mustard
1 anchovy OR 1/2 tsp anchovy paste
1 tsp Worcestershire sauce
1/2 tsp hot sauce
1/3 - 1/2 cup parmesan, grated
Black pepper, to taste
1/2 cup olive oil
In a bowl, add all ingredients except the oil. Whisk everything until combined, then slowly drizzle in oil. Season with black pepper.
Spicy Mustard Croutons
3-4 cups of torn or sliced chunks of sourdough bread, (or any stale bread!) about 1”-1.5” pieces
2 tbsp olive oil
2 tbsp melted butter
1/2 tsp sriracha (or your favourite red hot sauce)
1/2 tsp Smak Dab Hot Honey Jalapeño
Salt and pepper, to taste
Directions
In a bowl, add oil, butter, hot sauce, mustard, and a pinch of salt and pepper. Add the croutons and toss to combine until well-coated.
Preheat oven to 325F. Spread the croutons onto a parchment-lined baking sheet, and bake in the oven for about 10-15 minutes, or until the croutons are lightly golden brown and crispy. Allow to cool.
To assemble, add the kale to a large serving bowl. Spoon over half the dressing, and toss thoroughly to combine. Allow to sit for 10-15 minutes (the dressing will soften the kale slightly, making it more tender). Add the romaine, and toss with the kale. Add more dressing if it needs (taste testing is a good idea here, to gauge how heavily dressed you prefer it).
Once the greens are dressed, sprinkle on a couple handfuls of croutons, and lightly toss into greens. Finish with parmesan shavings, and coarsely ground black pepper.
