Recipe Index

Ingredients

• 4 large thin-sliced sourdough bread pieces
• 1 tablespoon extra virgin olive oil
• 1/2 cup grated Parmesan cheese
• 2 oz anchovy filets in oil (very finely chopped or pureed)
• 6 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 garlic cloves (minced or grated)
• Salt and freshly ground black pepper (to taste)
• 1 large bunch kale (stems removed and roughly chopped)
• 1 cup shredded green cabbage
• Pinch of salt + drizzle of olive oil ((for massaging kale))
• 3/4 cup freshly shredded Parmesan cheese
• 1 cup chopped chicken (optional)

Method

1. Brush both sides of the sourdough slices with the 1 tablespoon of olive oil. Air fry at 375°F for 5 to 7 minutes or bake at 400°F for 8 to 10 minutes, until golden and crisp, then cool slightly, break the bread into pieces, and pulse it in a blender or food processor into uneven crumbs, about 1 cup.
2. Whisk the grated Parmesan, anchovies, mayonnaise, lemon juice, the 3 tablespoons of olive oil, Dijon mustard, Worcestershire sauce, and garlic together for the dressing. Season with salt and black pepper to taste; thin with a tiny splash of water only if needed.
3. Put the chopped kale in a large bowl with a pinch of salt and a drizzle of olive oil and massage it with your hands for 1 to 2 minutes, until it softens and darkens. Add the shredded cabbage and toss.
4. Pour almost all the dressing over the kale and cabbage and toss until the leaves look heavily coated and creamy. Add half the breadcrumbs and toss once more; add the chopped chicken at this point if using.
5. Transfer the salad to a serving bowl, cover the whole surface with the shredded Parmesan, and pile the remaining breadcrumbs over the top in a thick, even layer before serving.

Prep: 20 min · Cook: 10 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data