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We’re taking everyone’s favorite salad and making it even better with homemade wood-fired croutons, then mixing in some grilled kale for one smokin’ Caeser salad.
2 Head red or lacinato kale
3 Tablespoon extra-virgin olive oil, divided
kosher salt, plus more to taste
freshly ground black pepper
2 Head romaine, sliced in half lengthwise with core kept intact
3 lemons, halved
2 garlic cloves, minced
1 Tablespoon Dijon mustard
1 Teaspoon anchovy paste, optional
Kosher salt, to taste
1/2 Cup Olive oil
Freshly ground black pepper
3 Cup cubed country bread, preferably a day old
1/2 Cup extra-virgin olive oil
1 Teaspoon Kosher salt
1/4 Cup grated Parmigiano-Reggiano cheese
Freshly ground black pepper
300 ˚F
2 Head red or lacinato kale
3 Tablespoon extra-virgin olive oil, divided
kosher salt, plus more to taste
To Taste freshly ground black pepper
300 ˚F
2 Head romaine, sliced in half lengthwise with core kept intact
300 ˚F
3 lemons, halved
350 ˚F
2 garlic cloves, minced
1 Tablespoon Dijon mustard
1 Teaspoon anchovy paste, optional
Kosher salt, to taste
1/2 Cup Olive oil
To Taste Freshly ground black pepper
3 Cup cubed country bread, preferably a day old
1/2 Cup extra-virgin olive oil
1 Teaspoon Kosher salt
350 ˚F
1/4 Cup grated Parmigiano-Reggiano cheese
Freshly ground black pepper