Tuscan Kale Caesar Slaw Recipe via Marcia Selden Catering

Tuscan Kale Caesar Slaw with Garlic Bread Croutons & Parmesan Frico

Eating clean, healthy and minimally processed foods are better for you and for our environment.  You’ll eat fewer chemicals and there will be less fuel used to transport packaged foods. This yummy slaw makes it easy (and delicious) to eat your greens for Earth Day and every day! 

Tuscan Kale Caesar Slaw with Garlic Bread Croutons & Parmesan Frico 

Ingredients:

For the Garlic Bread Croutons

5 T Butter, melted

1 t Parmesan Cheese, grated

1 t Oregano

½ t Dried Thyme

½ t Garlic Powder

3 cloves Garlic, crushed

½ t Salt

5 thick slices of day-old Bread with crusts removed, cut into cubes 

For the Parmesan Frico

1 (3-oz) piece Parmigiano-Reggiano 

1 T All-Purpose Flour

¼ t Black Pepper

6 Anchovy Filets

1 ¼ t Garlic, minced

7 ½ t Lemon Juice

5 ¼ t Dijon Mustard

7 T Red Wine Vinegar

1 ¾ C Olive Oil

2/3 C Vegetable Oil

2/3 C Parmesan Cheese

2 ½ Black Pepper

¾ Kosher Salt

14 oz. Tuscan Kale or other Kale, center stalks removed, thinly sliced crosswise

Directions:

Preheat oven to 325 degrees. Melt butter and mix in the following ingredients: parmesan cheese, thyme, garlic powder, crushed garlic and salt together in a large bowl; add bread cubes and toss with spatula to coat. Spread coated bread cubes onto a baking sheet in a thin even layer. Bake in preheated oven, tossing mid-way through for even cooking until golden brown, 15-20 minutes. 

Increase temperature to 375 degrees. Coarsely grate the parmesan cheese to measure. Line a large baking sheet with nonstick liner. Stir together cheese, flour, and pepper. Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed. Flatten each mound slightly to form a 3-inch round. Bake frico in middle of oven until golden, about 10 minutes. Cool 2 minutes on sheet on a rack, then carefully transfer each crisp (be careful they are fragile). 

Combine the ingredients from anchovy to vegetable oil in a blender, blend for 3 minutes until smooth. Transfer dressing to a bowl and stir in ¼ cup Parmesan. Season to taste with salt and pepper. Cover and chill. 

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining Parmesan Cheese. Add croutons and parmesan frico.