Adapted from Tartine Bread
Note: The measurements below are those that are given in the book. Obviously, adjust quantities as needed. I tossed enough kale for two people with dressing to taste. I also added the croutons and Parmigiano Reggiano to taste.
- 2 lbs. black, Tuscan or dinosaur kale, or curly kale center stems removed, and torn
- croutons (recipe below)
- 2/3 cup grated Parmigiano Reggiano
- Caesar dressing (recipe below)
- In a large bowl, combine the kale and croutons. Pour the dressing to taste over top and toss to coat. Add the Parmesan, toss again, and serve.