A baker's use for your day-old loaf
In his new cookbook, Tartine Bread, Chad Robertson--the baker behind San Francisco's legendary Tartine Bakery--shares his secrets for perfecting artisan loaves at home. But for those of us who don't want to fuss with keeping sourdough starter on hand, the book's chapter devoted to dozens of uses for day-old bread is a must-read. In Robertson's Caesar salad, raw kale takes the place of traditional romaine lettuce and partners with a bold dressing that stands up to the hearty greens. The baker's touch: crispy homemade croutons tossed with olive oil, salt and herbes de Provence.
Kale Caesar Salad
Yield: 6 to 8 generous servings
Four 1-inch slices day-old country bread, torn into 1-inch pieces
2 tablespoons extra-virgin olive oil
½ teaspoon herbes de Provence (optional)
3 garlic cloves
6 olive oil-packed anchovy fillets
1 tablespoon lemon zest
1 large egg yolk
2 tablespoons fresh lemon juice, plus more to taste
1½ cups extra-virgin olive oil
2 heads (about 1 pound) black kale, center stems removed and leaves torn into bite-size pieces
⅔ cup freshly grated Parmesan cheese
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