Kale Cesar with Salmon + Homemade Croutons

INGREDIENTS: 



  • One bunch of Kale 


  • 2 slices of sourdough bread 



  • 1 Egg


  • Worsheshire Sauce 


  • 2 Lemons


  • Anchovy Paste 


  • Capers 


  • Dijon Mustard 


  • Maple Syrup 


  • Olive Oil


  • 2 Garlic Cloves 


  • Garlic Powder 


  • Salt & Pepper 


  • Mayo

  • (optional) 

1-2 filets of salmon (skin off) 



INSTRUCTIONS:



Dressing: 


  1. Finely mince garlic in salt 


  2. Combine 1 egg (omit for vegan option) , 1 tsp worsh, juice of one whole lemon, 2 tsps anchovy paste (omit for vegan option), 1 tsp capers, 1 tbsp dijon mustard, 1 tsp maple syrup and freshly minced garlic to bowl and whisk until well combined. 


  3. Slowly pour in 1/2 cup olive oil while whisking to emulsify.

  4. Salt & Pep + season to taste 


  5. Optional 1-3 tbsp vegan mayo to thicken 


  6. Optional 1-3 tbsp grated parm 



Croutons: 


  1. Cube 2 slices sourdough bread 


  2. Drizzle with olive oil & 1 tsp garlic powder 


  3. S & P to taste 


  4. Put in oven for 7-10 minutes at 375 degrees or until desired crunchy-ness 



Salmon:


  1. 1 salmon filet drizzled with olive oil + seasoned to your liking 


  2. Squeeze of lemon 


  3. Put in oven for 15 minutes at 375 



**Pro Tip: Massage kale to release juices and allow for easier digestion before dressing**

Emily Cox