Roasted Broccoli and Kale Caesar Salad recipes
Ingredients
- florets from 3 small heads broccoli
- 2 TBS + 1/3 c. olive oil
- 1 tsp sea salt
- 1 large bunch of Tuscan kale (cavolo nero)
- 4 anchovy fillets
- 2 cloves garlic, peeled
- 2 large egg yolks
- juice from 1/2 medium lemon (about 1 TBS of juice)
- 1/4 c. fresh parsley leaves
- 1/4 c. grated or flaked parmesan cheese (use a vegetable peeler to create large parmesan flakes)
- 1 c. croutons, preferably homemade
Instructions
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