Let's get one thing out of the way. This is NOT another Kale Caesar. It has some similarities, but this salad is so much more exciting. One bite and you'll understand why I call it baby kale's newest BFF. If you prefer to clean and tear bunches of mature Lalcinato kale into bite-size pieces, this salad will be it's BFF, too.
The dressing is enlivened with not merely anchovy fillets, but also briny capers, exotic cumin and spicy cayenne. It is so thick and rich that a little of it goes a long way.
There is nothing common place about the croutons either. They are made with nutty multi-grain bread, and added to the salad along with crispy bacon and glistening Sweety Drop Peppers.
These cute pickled peppers are also called petit Poivrons and can be found in many markets next to the jars of roasted peppers or in the salad bar at Whole Foods. They are the perfect addition to any salad. Their shape reminds me of tiny Christmas tree ornaments., but I didn’t want to wait until the holidays to send this out.
BABY KALE'S BFF SALAD
Kale's BFF Dressing
4 anchovy fillets
2 cloves garlic, peeled
2 tablespoons drained capers
1/4 to 1/2 teaspoon cayenne pepper
1 tablespoon Dijon mustard
4 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
Multi-Grain Croutons
6 slices day old Multi Grain or Nut and Grain bread
1 tablespoon extra virgin olive oil
Salad
6 strips bacon
15 to 16 ounces baby kale
1/2 cup grated Parmesan cheese
1 cup Sweety Drop Peppers (aka Petit Poivrons)
1. To make dressing: Mix anchovy, garlic and capers in food processor until they settle around the sides of the bowl. Scrape them down and add pepper, mustard and lemon juice. Process until ground and with motor running, pour EVOO through feed tube and process for 60 seconds. To make ahead: Dressing may be refrigerated up to one week.
Makes about 2/3 cup.
2. To make croutons: If the bread is not stale, let it dry at room temperature for several hours. Preheat oven to 300 degrees. Remove crusts and cut bread into 3/4-inch cubes. Toss with olive oil and arrange on baking sheet. Bake for 12 to 18 minutes, tossing occasionally, until toasted anddry. (If croutons are not thoroughly dry, they will absorb the salad dressing and become soggy.) To Make Ahead: The croutons may be stored covered for 1 week or frozen.
3. To cook bacon: Cut bacon crosswise into 1-inch pieces. Place in microwave-safe casserole. cover with paper towels and microwave on high (100% power) for 5 to 6 minutes, stirring halfway through. With slotted spoon, remove bacon to paper towels to drain.
To make Ahead: Bacon may be stored airtight overnight. Bring to room temperature.
4. To assemble salad: Put kale into salad bowl and toss with as much dressing as needed. The dressing is very thick and rich so add it slowly and toss well. You probably won't use it all. Add bacon and croutons and toss again. Divide among salad plates and sprinkle each with Parmesan cheese and Sweety Drop Peppers.
Makes 8 servings.
