Kale Caesar Salad with Cornbread Bits

Ingredients

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Mayonnaise-like dressing

  Regular, with salt

  2 tbsp or 29g

• Horseradish

  Prepared

  1 tsp or 5g

• Worcestershire sauce

  2 tsp or 11g

• Anchovy

  Fish, european, canned in oil, drained solids

  2 anchovies or 8g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Lemon juice

  Raw

  ¼ cup or 61g

• Cornbread

  Bread, dry mix, enriched (includes corn muffin mix)

  4 oz or 113g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Kale

  Raw

  1 cup, chopped or 67g

• Lettuce

  Romaine or cos, raw

  3 cup shredded or 141g

• Radishes

  Raw

  1 medium or 5g

• Parmesan cheese

  Shredded

  5 oz or 142g

Directions

1. Make the dressing: In a food processor or blender, combine the garlic, olive oil, mayonnaise, horseradish, Worcestershire sauce, anchovies, salt, pepper, and lemon juice. Purée until smooth. Refrigerate until ready to use.
2. Preheat oven to 375°F. Spread the diced cornbread pieces on a parchment-lined baking sheet. Drizzle with olive oil and toss gently to coat. Bake for 15-18 minutes, or until dry and crispy. Set aside to cool.
3. In a large salad bowl, combine the kale, romaine lettuce, radishes, and half of the Parmesan cheese. Toss with the desired amount of dressing. Sprinkle with cornbread bits and remaining Parmesan cheese before serving.

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