The Chew: Kale Caesar Salad With Grilled Parmesan Crostini

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The Chew: Kale Caesar Salad With Grilled Parmesan Crostini

While celebrating Triple Threat Tuesday, Carla Hall wanted to highlight a restaurant that’s a triple threat of it’s own. It provides delicious food, incredible service, and a staff that will put a smile on your face. Harvest Cafe is a restaurant that serves food while providing services to those with developmental disabilities. Carla was then inspired by the restaurant to make a Kale Caesar Salad with Grilled Parmesan Crostini, hoping it would be good enough to serve at their restaurant. She then surprised the woman behind the restaurant with a Panini press and blender to use for their dishes.

You can make Carla’s salad at home! Just click next page to get the recipe.

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The Chew: Kale Caesar Salad With Grilled Parmesan Crostini Recipe Ingredients

The Chew: Kale Caesar Salad With Grilled Parmesan Crostini

Carla Hall was inspired by a unique restaurant to make a Kale Caesar Salad with Grilled Parmesan Crostini. (arvindgrover / Flickr)

  • 1 bunch Tuscan kale – ribs removed, leaves sliced thin

For the Caesar Dressing:

  • 2 cloves garlic – peeled
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1/4 C parmesan cheese – freshly grated
  • 2 fillets anchovies – packed in oil, drained
  • 2 tbsp sherry vinegar
  • 1 tsp Worcestershire sauce
  • 1/2 C olive oil
  • kosher salt and freshly ground black pepper

For the Grilled Parmesan Crostini:

  • 1 C parmesan cheese – freshly grated
  • 4 slices peasant loaf – cut into 1-inch slices on an extreme bias
  • kosher salt and freshly ground black pepper

For the Oven-Roasted Tomatoes:

  • 2 tbsp olive oil
  • 4 plum tomatoes – cut into 1/2-inch thick, round sliced

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The Chew: Kale Caesar Salad With Grilled Parmesan Crostini Recipe Directions

  1. Prepare the kale then put it into a large salad bowl

For the Caesar Dressing:

  1. In the carafe of a blender, add the garlic, anchovies, sherry vinegar, Worcestershire, lemon juice, Dijon, salt, and pepper
  2. Blend until smooth
  3. While the motor is running, carefully pour in the oil and blend
  4. Add the cheese and blend
  5. Dress the kale with the dressing, then toss well

For the Grilled Parmesan Crostini:

  1. Preheat a Panini press to medium heat
  2. Brush the sides of each piece of bread with olive oil
  3. Season the bread on both sides with salt and pepper
  4. Put the bread on the Panini press, then close and cook for 2-3 minutes until golden and crispy
  5. Remove the bread to a plate
  6. Garnish the dressed salad with Oven-Roasted Tomatoes
  7. Serve the Grilled Parmesan Crostini on the side

For the Oven-Roasted Tomatoes:

  1. Preheat the oven to 400 degrees
  2. Line a rimmed baking sheet with aluminum foil
  3. Brush the tray with olive oil
  4. Lay the tomato slices in an even layer
  5. Drizzle with olive oil then season with salt and pepper
  6. Roast the tomatoes for an hour until caramelized and a little charred

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