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Kale Caesar with Goat Gouda, Avocados and Homemade Croutons

Course Salad

Ingredients
  

  • 1 egg
  • 3 tablespoons lemon juice
  • 1 clove garlic chopped
  • 1/2 teaspoon worcester sauce
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon dijon mustard
  • 1 teaspoon anchovy paste
  • 1/2 cup parmesan
  • 1/2 teaspoon black pepper
  • 3/4 cup canola oil
  • 2 cups dry crusty bread cut into cubes
  • 2 tablespoons butter
  • 1 head kale chopped into thin ribbons
  • 1 large beefsteak tomato chopped
  • 1 large avocado chopped
  • 1/4 cup freshly grated goat gouda

Instructions
 

  • In a food processor, add the egg, lemon juice, garlic, Worcestershire, red pepper, mustard, anchovy, black pepper and parmesan. Allow to process until frothy. Add the oil to a microwave safe bowl, microwave for 1 minute or until very hot and steamy. While the food processor is running, very, very slowly add the oil and continue to process until dressing has emulsified, about 3 minutes. Place the dressing in a container with a lid and refrigerator until chilled, about 1 hour (can be made up to 3 days ahead of time).
  • If the bread you are using for croutons is fresh, place on a baking sheet and dry out in a 250 oven for 10 minutes.
  • In a skillet over medium high heat, melt the butter. Add the prepared bread cubes and cook, tossing occasionally, until browned, about 5 minutes.
  • In a bowl, add the kale, tomato and avocado. Add the dressing and toss to coat, salt and pepper to taste. Garnish with goat gouda and croutons.

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