| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
Ingredients
- 2 cups sourdough bread cubes (crusts removed)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 cup barley
- 1 large egg
- 1/2 cup vegetable oil
- 2 anchovy fillets
- 1 clove garlic
- Juice of 1 lemon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon grated parmesan cheese, plus shaved cheese for topping
- 1 teaspoon dijon mustard
- 2 cups baby kale
- 2 cups chopped baby lettuce
Instructions
- Preheat the oven to 350 degrees F. Toss the bread with the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Bake until golden, 15 to 25 minutes; let cool.
- Meanwhile, cook the barley as the label directs; spread on a baking sheet and let cool.
- Make the dressing: Bring a small saucepan of water to a boil. Add the egg and cook 5 minutes, then remove to a bowl of ice water to cool; peel. Puree in a blender with the vegetable oil, anchovies, garlic, lemon juice, 2 tablespoons water, the Worcestershire sauce, parmesan and mustard.
- Combine the kale, lettuce, barley and croutons in a large bowl. Add the dressing and toss. Season with salt and pepper. Top with shaved parmesan.
Reviews
I am surprised no one has tried this. ( pretty easy and healthy too. Subbed romaine cause we don’t like kale. Will make again , it was pretty good!