How excited I am to be able to share all the remarkable things I learn every day from people that I come in contact with.

Mary Beth

Kale Caesar Salad

  • Puree 1/3 cup olive oil
  • 1 garlic clove
  • 2 teaspoon Worcestershire sauce
  • 2 anchovy fillets
  • salt and pepper to taste in blender.


Toss 1 1/2 cups crusty bread cubes with 1 tablespoon of the dressing.

Broil on a baking sheet until toasted, about 2 minutes.

Toss 1 1/4 pounds chopped kale with the remaining dressing; broil on another baking sheet, stirring, until crisp, 5 to 8 minutes.

Put the kale and croutons in a bowl and top with lemon juice, grated parmesan and a chopped hard-boiled egg.