Kale Caesar with Rye Croutons and Farro

Name: Kale Caesar with Rye Croutons and Farro
Yield: 6
Ingredients: Kosher salt; 1/3 cup farro; 2 tablespoons extra-virgin olive oil; One 1-inch-thick slice of rye bread, cut into 1-inch cubes; 12 ounces Tuscan kale, stems discarded and leaves shredded; 8 ounces red or green kale, stems discarded and leaves torn; 6 ounces silken tofu, drained; 5 oil-packed anchovy fillets, drained and chopped; 1/2 teaspoon finely grated garlic; 1 teaspoon Dijon mustard; 2 tablespoons grapeseed or canola oil; 1/4 cup freshly grated Parmigiano-Reggiano cheese; Freshly ground pepper

Kale Caesar with Rye Croutons and Farro was pinched from <a href="http://www.foodandwine.com/recipes/kale-caesar-with-rye-croutons-and-farro" target="_blank">www.foodandwine.com.</a>

"This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the garlicky dressing. Slideshow: Innovative Caesar Salads..."

INGREDIENTS

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Kosher salt

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1/3 cup farro

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2 tablespoons extra-virgin olive oil

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One 1-inch-thick slice of rye bread, cut into 1-inch cubes

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12 ounces Tuscan kale, stems discarded and leaves shredded

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8 ounces red or green kale, stems discarded and leaves torn

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6 ounces silken tofu, drained

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5 oil-packed anchovy fillets, drained and chopped

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1/2 teaspoon finely grated garlic

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1 teaspoon Dijon mustard

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2 tablespoons grapeseed or canola oil

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1/4 cup freshly grated Parmigiano-Reggiano cheese

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Freshly ground pepper

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