Recipe: Broccoli and Kale Caesar Salad

Ingredients

• 4 ounces stale bread (about 1/2 medium baguette)
• 4 tablespoons extra-virgin olive oil, divided
• Kosher salt
• 1 large head broccoli (about 1 pound), cut into florets
• 6 small cloves garlic, unpeeled
• 1 medium bunch kale (about 12 ounces), stems removed and leaves coarsely torn
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/4 cup tightly packed fresh parsley leaves, coarsely chopped
• 1/4 cup toasted sunflower seeds
• 1 cup cashews, soaked in 1 cup of boiling water for 2 to 8 hours
• 3/4 cup low-sodium vegetable broth or water
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons capers
• 2 teaspoons freshly squeezed lemon juice
• Kosher salt
• Freshly ground black pepper

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