Cooking Instructions
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Step 1
Caesar Dressing: In the bowl of a food processor, combine the
Lemon Juice (1/3 cup)
,
Dijon Mustard (1 Tbsp)
,
Garlic (1 clove)
,
Anchovy (1)
,
Egg (1)
,
Kosher Salt (1/2 tsp)
and
Ground Black Pepper (1/2 tsp)
. Pulse until combined.
Step 2
With the processor running, add the
Extra-Virgin Olive Oil (1/2 cup)
in a slow stream. Add the
Pecorino Romano Cheese (1/3 cup)
and pulse until just combined. Refrigerate in a sealed container until ready to use.
Step 3
Preheat the oven to 400 degrees F (200 degrees C) and arrange two evenly spaced oven racks.
Step 4
Spread the
Cornbread (3 cups)
and the kernels cut from
Corn (4 ears)
onto two separate sheet pans. Drizzle the corn with the
Extra-Virgin Olive Oil (1 Tbsp)
and toss to combine.
Step 5
Sprinkle each sheet pan lightly with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Roast for 15 minutes, tossing the cornbread and corn halfway through. Set aside to cool.
Step 6
Meanwhile, chiffonade the
Tuscan Kale (3 bunches)
: 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.
Step 7
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.
Step 8
To assemble the salad, pour the dressing over the kale and toss well. Add the corn, croutons, and the
Pecorino Romano Cheese (1/2 cup)
and toss again. Serve immediately or refrigerate for up to several hours, bringing the salad back to room temperature before serving.
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