olive oil croutons

4

Served up Jeni’s own Gazpacho recipe for Company Lunch last week. Here’s Jeni’s take on it, straight from the source: “Slightly more red peppers than tomatoes, jalapeño, red onion, cukes not too many, garlic and A.LOT. of olive oil and sherry vinegar. A few almonds. Espalette and salt. Now LISTEN, pulverize the shit out if it. And serve it in bowls like cereal over diced hard boiled eggs, diced gaz. Vegetables, olive oil croutons, queso fresco.”

Kale Caesar Salad

  • For the dressing:
  • ¼ cup extra virgin olive oil
  • 2 tbsp. freshly squeezed lemon juice
  • ¼ tsp. Worcestershire sauce
  • 3-4 cloves garlic, finely minced or pressed
  • 3-4 anchovy fillets
  • 2½ tbsp. mayonnaise
  • Freshly ground black pepper, to taste
  • 1 oz. Parmesan cheese, finely grated
For the salad:
  • 1 bunch kale, about 8-12 oz. ribs removed, cut into bite-sized pieces
  • 1 tbsp. olive oil
  • Parmesan crisps or croutons
  • ½ cup grape/cherry tomatoes.
  • Grated Parmesan cheese, for serving