Categories: Salads

Ingredients

• 3 cups diced cornbread or corn muffins
• kernels cut from 4 large ears of fresh corn
• 1 tbs extra virgin olive oil
• 3 bunches Tuscan kale
• Caesar Dressing, recipe follows
• 1/2 cup grated Pecorino Romano cheese
• kosher salt and freshly ground black pepper
• For the dressing:
• 1/3 cup freshly squeezed lemon juice
• 1 tbs Dijon mustard, such as Grey Poupon
• 1 large or 2 small garlic cloves, roughly chopped
• 1 anchovy, roughly chopped (optional)
• 1 large egg yolk, at room temperature (optional)*
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 1/3 cup grated Pecorino Romano cheese, lightly packed
• *If not using the egg yolk, substitute 1 1/2 tbs mayonnaise or Greek yogurt
• (We use Greek yogurt)

Directions

1. Preheat the oven to 400 degrees and arrange two evenly spaced oven racks.

2. Spread the cornbread and the corn onto two separate sheet pans. Drizzle the corn with the olive oil and toss to combine. Sprinkle each sheet pan lightly with salt and pepper. Roast for 15 minutes, tossing the cornbread and corn halfway through. Set aside to cool.

3. Meanwhile, chiffonade the kale: cut along each side of the rib to remove the leaves on each side. You should end up with two long strips from each rib. Roll the leaves lengthwise into “cigars” and slice them thinly crosswise to cut the kale into ribbons. Wash the kale and dry it using a salad spinner.

4. To assemble the salad, pour the dressing over the kale and toss well. Add the corn and croutons, and the Pecorino, and toss again. Serve immediately or refrigerate for up to several hours, bringing the salad back to room temperature before serving.

5. for the dressing:

6. In the bowl of a food processor, combine the lemon juice, mustard, garlic, anchovy, egg yolk, salt and pepper. Pulse until combined. With the processor running, add the olive oil in a slow stream. Add the Pecorino, and pulse until just combined. Refrigerate in a sealed container until ready to use.

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