1bunchkale leavesstems removed and discard, chopped
1mediumhead red leaf lettucechopped
1cupParmesan cheese shavings
freshly ground black pepper
Instructions
Arrange the rack in your oven so it's in the middle and then preheat your oven to 400°.
Into a medium bowl, grate the garlic, then add in the anchovy paste, Dijon, salt, pepper and grated Parmesan. Pour in the lemon juice and whisk until smooth. Continue to whisk while slowly pouring in the olive oil. Yields about 2/3 cup.
Slice the ciabatta bread and roughly cut into 1-inch pieces. Place them onto a rimmed, metal baking sheet. Drizzle with olive oil and season with a couple pinches of kosher salt.
Bake the croutons in your preheated oven for 8 to 10 minutes or until golden. There's no need to toss the croutons, just simply rotate the pan halfway through baking. Allow the croutons to cool a bit before adding to your salad.
Rinse and dry both the kale and red leaf lettuce (I use a salad spinner). Toss the lettuces together in a large bowl.
Divide the salad greens into serving bowls. Top with croutons, Parmesan cheese shavings, drizzle with Caesar vinaigrette over top and season with more black pepper.