Name: Kale Caesar Salad with Millet Croutons
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Ingredients: 1/2 cup dry millet; 2 cups water; 1/2 tsp salt; 1/2 tsp granulated garlic; 1/2 cup grated parmesan or other cheese like cheddar; 1/2 tsp rosemary, sage or thyme- optional; 1 large bunch Lacinato Kale, ribs removed; 2-3 tablespoons olive oil; generous pinch Salt; 1 garlic clove, finely minced (use a garlic press); 1-2 teaspoons lemon zest; 1-2 tablespoons lemon juice; 1/4- 1/2 cup finely grated pecorino; Pepper to taste; 2 tablespoons toasted pine nuts , walnuts or toasted pumpkin seeds; optional additions: finely minced anchovy , pickled onions, capers

Gluten Free

Spatula

Make croutons. Place all millet ingredients except for the cheese in a small pot. Bring to a boil. Cover and turn heat to low, and let simmer for 25 minutes. Stir in cheese, taste for salt, add pepper if you want.

Using olive oil, grease a small sheet pan. With a greased spatula, spread millet evenly to about 1 inch thick. Brush olive oil over the top and place in the freezer for 45 minutes or fridge for 4-6 hours until firm and set.

Once cool and firm, cut into 1-inch cubes and place on a parchment-lined baking sheet -upside down. ( So the top of cooled millet will now be on the bottom). If you don&#8217;t have parchment, make sure to grease a sheet pan well, and use a metal spatula to loosen them.

Bake in a 425 F oven until golden and crispy, about 25-35 minutes. While croutons are in the oven prepare the salad.

While croutons are in the oven prepare the Kale Salad. Cut de-ribbed kale into small size pieces. Massage kale with your fingers with a little olive oil, salt and garlic until tender (about 5 minutes). Add the lemon zest, lemon juice, and finely grated pecorino and pepper.

Toss in the toasted nuts or seeds, any of the optional additions, taste, adjust salt, pepper and lemon, then and add the warm croutons.

Kale Caesar Salad with Millet Croutons

Utensils needed:

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