INGREDIENTS

DRESSING

1/3 cup olive oil

1 garlic clove

2 anchovy fillets OR 1 tsp anchovy paste

1 tsp Worcestershire sauce

Salt and pepper to taste

CROUTONS

1-1/2 cup Crusty bread cubes

SALAD

1-1/2 lb chopped kale

1/4-1/2 Fresh lemon

1/2-2/3 cup grated parmesan

DIRECTIONS

Before chopping or slicing, wash kale and lemon with Purely Essential Fruit and Vegetable Wash.

Puree olive oil, garlic, anchovy, Worcestershire sauce, and salt and pepper in a blender.

Toss bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes.

On another baking sheet toss kale with the remaining dressing, broil 5-8 minutes or until crisp.  Sprinkle with croutons.  Top with lemon juice, and grated parmesan.

OPTIONS:

Add a sliced hard boiled egg.

Add sliced chicken or salmon.