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Kale Caesar with Rye Croutons and Farro
© Line Klein

Kale Caesar with Rye Croutons and Farro

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This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the garlicky dressing.

  1. Kosher salt
  2. 1/3 cup farro
  3. 2 tablespoons extra-virgin olive oil
  4. One 1-inch-thick slice of rye bread, cut into 1-inch cubes
  5. 12 ounces Tuscan kale, stems discarded and leaves shredded
  6. 8 ounces red or green kale, stems discarded and leaves torn
  7. 6 ounces silken tofu, drained
  8. 5 oil-packed anchovy fillets, drained and chopped
  9. 1/2 teaspoon finely grated garlic
  10. 1 teaspoon Dijon mustard
  11. 2 tablespoons grapeseed or canola oil
  12. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  13. Freshly ground pepper
  1. Bring a small saucepan of salted water to a boil. Add the farro and cook until tender, 20 to 25 minutes. Drain, then transfer the farro to a bowl of ice water to cool. Drain again.
  2. Meanwhile, in a large skillet, heat the olive oil. Add the rye bread and cook over moderate heat until crisp and golden, 7 to 9 minutes. Season with salt and transfer to a plate to cool.
  3. In a large bowl, toss all of the kale. In a food processor, puree the tofu, anchovies, garlic and mustard. With the machine on, drizzle in the grapeseed oil and 2 tablespoons of water. Add 2 tablespoons of the cheese and puree. Season with salt and pepper. Add the dressing to the kale and toss; season with salt and pepper. Transfer to a platter or plates. Top with the farro, rye croutons and the remaining 2 tablespoons of cheese and serve.

Suggested Pairing

Fresh, citrusy Sauvignon Blanc.



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