Chicken Kale Caesar Salad

Even prolonged autumns like year's always have an abrupt end in the garden, with a final scurry to grab a few last scraps of produce. The kale is always the last to go, since it can stand a touch of frost. I used the tenderest new kale leaves for this salad. R.I.P., 2016 gardening season.

Chicken Kale Caesar Salad

Adapted from Better Homes and Gardens Oct. 2015

Ingredients

4 cloves garlic, peeled, minced, divided

¼ cup plus 1 tablespoon olive oil, divided

Two slices crusty white bread, cut into 1-inch pieces

3 anchovy fillets

2 tablespoons lemon juice

½ tablespoon Dijon mustard

1 hard-cooked egg, divided into yoke and white

1 small red onion, thinly sliced

4 cups thinly sliced kale

Cooked chicken

3 tablespoons grated Parmesan cheese

Method

To make croutons, heat oven to 300 degrees. Heat 1 tablespoon of olive oil in a small pan. Add 1 clove minced garlic and heat until fragrant but not browned. Add bread cubes and toss to coat. Remove from heat and spread on a rimmed baking sheet. Bake for 15 to 20 minutes or until crisp and golden. Cool. (Can store in a container at room temperature for up to 24 hours.)

In a blender or food processor, puree remaining garlic, remaining ¼ cup olive oil, anchovies, lemon juice, mustard and the egg yoke. Season to taste with salt and pepper.

Toss kale with dressing and let stand for at least 20 minutes. To serve, toss in red onion, add chicken in desired amount, slice in the egg white and sprinkle in Parmesan. Top with croutons. Serves 3 to 4.

Rating: A tasty way to eat fresh kale, which for the most part I prefer cooked. But anything slathered with enough Caesar salad dressing has a fighting chance. And homemade is way better than that stuff they sell in bottles labeled as Caesar dressing.