Ingredients
Dressing
3 cloves garlic, smashed to a paste
6 anchovy fillets, smashed to a paste
½ cup FAGE Total 0%
2 tsp Dijon mustard
Finely grated zest of 1 lemon
Juice of ½ lemon
3 tbsp finely grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground black pepper
¼ cup water
Salad
Juice of ½ lemon
6 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 3 cups)
Kosher salt and freshly ground black pepper
1 baguette, cut into ¾-inch-thick slices
Dressing
Kosher salt and freshly ground black pepper
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Steps
- Dressing: Whisk together the garlic, anchovy, yogurt, mustard, zest, juice and cheese in a bowl until smooth; season with salt and pepper. Thin out sauce, adding a little water at a time, until desired consistency. Cover and refrigerate for at least 30 minutes and up to 1 day to allow flavors to meld.
- Salad: 1. Preheat the oven to 350°F. Put the cubed bread into a bowl and toss with some of the dressing, making sure they are well coated. Spread the croutons onto a baking sheet and season with salt and pepper. Bake in the oven until golden brown, about 8 minutes. Remove to a baking rack to cool.
- 2. Put the kale in a bowl; add the lemon juice and toss to coat. Massage the juice into the kale. Let sit at room temperature for 15 minutes. Add some of the dressing and toss to coat each piece of kale. Toss with croutons. Serve.
