Kale Salad With Creamy Lemon Dressing

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
544
FAT
55%
CHOL
6%
SOD
63%
Uploaded by: Pamela Salzman

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Ingredients for 4 servings

2 cups torn country-style bread (1/2 inch pieces)

Olive oil as needed (about 1 Tablespoon should do it)

Kosher salt and freshly ground pepper, to taste

½ cup Vegenaise (I like soy-free) or good quality mayonnaise

2 Tablespoons water

¼ teaspoon lemon zest

1 ½ Tablespoons fresh lemon juice

2 garlic cloves, minced

1 teaspoon anchovy paste

½ teaspoon Dijon mustard

1 pound Tuscan kale, stems removed, leaves cut into chiffonade (very thin)—you should have about 12 cups of cut kale

1 cup halved cherry tomatoes (optional)

Shaved Parmigiano-Reggiano cheese for garnish (optional)

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