Ingredients:
Croutons
¼ cup olive oil
1 tsp dried herbs such as thyme, rosemary, oregano, onion powder, garlic powder, dried mustard, sweet paprika or combination
½ tsp salt
¼ tsp black pepper
6 oz baguette or any leftover bread, cut or torn into ½-in pieces to yield about 3½ cups
Dressing
2 garlic cloves
1½ tsp salt, plus more to adjust
3 lemons to yield about 2 Tbsp zest and 6 Tbsp juice
1 cup mayonnaise
½ cup olive oil
2 Tbsp non-pareil capers, rinsed and mashed into a paste, optional
½ tsp black pepper, plus more to adjust
4 oz Parmesan or other sharp Italian cheese, to yield about 1 ⅓ cups grated or shredded
(Makes about 2 cups)
Salad
3 ¼ lbs kale, about 5 bunches, to yield 26 packed cups washed, stemmed and sliced into ¾-inch ribbons
Equipment:
Oven
Baking sheet
Pot holders
Cutting board
Chef’s knife
Zester
Juicer
Measuring spoons
Large bowl
Spoon for mixing
Directions:
Prepare all veggies by washing, chopping, slicing, mincing, zesting and juicing them as noted in the ingredients list.
1. For the croutons, preheat the oven to 350°F.
2. Whisk the olive oil, herbs, salt and pepper together in a medium bowl. Add the baguette, stir to coat and spread in a single layer on a baking sheet. Taste and adjust.
3. Toast the bread in the oven until golden, about 15 minutes, tossing halfway. For extra crunch, lower the temperature to 225°F and bake for an additional 20 minutes. Cool and set aside.
4. For the dressing, smash and peel the garlic. Sprinkle it with salt and finely mince it. Then, using the side of the knife or a mortar and pestle, mash the garlic into a paste. Scrape the garlic paste into a 2-quart bowl, add the lemon zest and juice, and stir to combine. For a milder flavor, let the garlic macerate in the lemon for 5 to 10 minutes before incorporating the remaining ingredients
5. Add the mayonnaise, olive oil, capers and black pepper to the bowl and whisk to incorporate the ingredients. Stir in the cheese. Taste and adjust.
6. For the salad, place the kale in a large bowl. Drizzle half the dressing over it and massage it in until the leaves are slightly wilted and tender. Add more dressing to taste, toss and adjust. Top with the croutons.
Dig Deeper
Mince garlic with a pinch of salt. The coarse texture of the salt helps break down the garlic fibers, making it much easier to mince and smash into a paste. This technique, combined with the lemon soaking, draws out the strong flavor of raw garlic, resulting in a milder and more palatable taste in the dressing.
Capers are unopened flower buds from the Mediterranean caper bush, a plant related to cabbage. Non-pareil is simply a caper term for the most popular-sized, “little” bud. However, non-pareil means “has no equal,” as evidenced by the briny, salty, tangy, and umami layers it adds. If salt-cured, soak them in cold water for 30 minutes. Drain and repeat. If vinegar brined, drain, taste, and if too salty soak in cold water for 5 minutes, then drain.