1 Servings 20 min Cook
1 Clove Garlic
1/4 Cup Olive Oil
2 Tbsp Mayonnaise-Like Dressing
1 Tsp Horseradish
2 Tsp Worcestershire Sauce
1/3 Anchovies Anchovy
1/4 Tsp Salt
1/2 Tsp, ground Pepper
1/4 Cup Lemon Juice
4 Oz Cornbread
2 Tsp Olive Oil
1 Cup, chopped Kale
3 Cup shredded Lettuce
1 Medium (3/4" to 1" dia) Radishes
5 Oz Parmesan Cheese
For the dressing, in a food processor or blender, add the garlic, olive oil, mayonnaise, horseradish, Worcestershire, anchovies, salt, pepper, and lemon juice.
Purée until smooth.
Keep in the refrigerator until ready to use.
Preheat the oven to 375 degrees F.
Spread the diced cornbread pieces on a parchment-lined baking sheet.
Drizzle with olive oil and toss gently with your hands to coat.
Bake for 15 to 18 minutes until dry and crispy.
Set aside to cool.
In a large salad bowl, combine the kale, romaine, radishes, and half the Parmesan.
Toss with the desired amount of dressing.
Sprinkle with cornbread bits and remaining Parmesan and serve.
Recipe inspired by: http://www.
acouplecooks.
com/2015/04/kale-caesar-salad-with-cornbread-bits/
