|Photograph by Britta Lokting.|
For anyone that truly knows me, knows I am obsessed with kale. And caesar salads. So naturally when I came across this in the February issue of Food & Wine, I had to make it. Now, you are probably thinking about how healthy kale is, but how unhealthy caesar dressing can be with high cholesterol from egg yolks. But no fear here! This dressing is made (almost entirely) of tofu. Yes, tofu. Some of you may have already exited out of this page (I'm not a huge tofu fan myself). For those of you who are still reading, when I told my dad this (a big risk considering he is quite the meat lover), he not only thought I was lying, but kept on eating! He truly couldn't believe it. I am proud to say that this salad was the main attraction at dinner. (Sorry, mom).
1/2 cup farro
Rye bread cut into 1 inch cubes. (Use store-bought croutons to save time)
8 oz red or green kale, stems discarded and leaves torn
12 oz Tuscan kale, stems discarded and leaves shredded
6 oz of silken tofu, drained
5 oil-packed anchovy fillets, drained and chopped
1/2 teaspoon finely grated garlic
1 teaspoon Dijon mustard
2 tablespoons grapeseed or canola oil
- Boil a saucepan of water and cook the farro until tender, about 20 minutes. Transfer to a bowl of ice water to cool. Drain and set aside.
- (If using store-bought croutons, skip this step). Heat olive oil in a large skillet. Add the bread and cook until golden and crispy. Season with salt and transfer to a plate.
- In a large bowl, toss the kale.
- In a food processor, puree the tofu, anchovies, garlic, and mustard. With the machine on, drizzle in the grapeseed or canola oil and two tablespoons of water. *I recommend adding more water, as the dressing turned out a little too thick).
- Add two tablespoons of parmesan and puree. Season with salt and pepper.
- Toss the dressing with the kale.
- Transfer to plates and top with the faro, parmesan, and salt and pepper.