If you are reading this, it means that you survived the cruel heatwave that swept over our now withering nation. Over the 4th of July holiday our family huddled under the refuge of our air conditioned home, a comfortable bubble where we were privileged to front row seats to our neighbor's spectacular fireworks show. While Alex and I were ooohing and ahhhing over the blooming firecrackers, my husband was stomping up and down the house, "Our roof is going to catch fire!" Well we survived that too.
Despite the heat we were brave enough to turn on the oven for a few minutes to make the special garlic parmesan croutons that worked magic for this kale chicken salad - kale that we proudly grew in our backyard. A little bit of protein, bread, a bowlful of hearty baby kale, and lots of flavor from the zesty lemon and anchovies dressing, makes this is terrific light summer meal.
Kale Chicken Salad
From Food and Wine | June 2012
- Four 4-by- 1/2-inch slices peasant bread
- 2 garlic cloves—1 peeled, 1 minced
- 1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
- 4 anchovies, minced
- 3 tablespoons malt vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1/3 cup extra-virgin olive oil
- Freshly ground pepper
- 1/2 pound Tuscan kale—stems trimmed, leaves thinly sliced crosswise or baby kale
- Two 3-ounce jars cocktail onions, drained and halved
- 3 cups shredded chicken
- Preheat the oven to 350°. Arrange the bread on a baking sheet and toast for 10 minutes, until crisp. Rub the hot toast with the peeled garlic clove, sprinkle with 2 tablespoons of the cheese and bake for 10 minutes longer, until the cheese browns. Let cool, then break into 1-inch croutons.
- In a small bowl, whisk the anchovies, minced garlic, vinegar, lemon juice, Worcestershire and the remaining 2 tablespoons of cheese. Whisk in the oil; season the dressing with salt and pepper.
- In a large bowl, toss the kale with 6 tablespoons of the dressing. Let stand for 3 minutes. Add the onions, chicken, croutons and remaining dressing. Toss and serve.