MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kale Caesar Pasta Salad
 Categories: Pasta, Greens, Cheese, Breads, Sauces
      Yield: 8 Servings

MMMMM---------------------------SALAD--------------------------------
           Salt & black pepper
      1 lb Mezze rigatoni or other
           - short pasta
      1 c  Panko or homemade bread
           - crumbs
      2    Lemons; zest of *
      2 cl Garlic; grated
      3 tb Olive oil; divided
      4 c  Packed baby kale leaves
           - (5 oz) -OR-
      4 c  Tuscan kale ribbons (1");
           - stems removed,
           - from 1 large bunch
    1/3 c  Parmesan shavings

MMMMM----------------------DRESSING (2 CUPS)--------------------------
      1 c  Mayonnaise
      1 c  Parmesan; fresh grated
      2 oz Can anchovy fillets; drained
      4 cl Garlic
      2    Lemons (2/3 c); juice of
      4 ts Dijon mustard
           Salt & pepper

  * reserve the lemons for the dressing

  Salad:

  Bring a large pot of salted water to a boil. Add pasta and cook
  until al dente, according to package instructions. Drain the pasta
  and spread it out on a tray or sheet pan in a single layer,
  allowing steam to escape and the pasta to cool faster. Set aside.

  Place a medium skillet on your stovetop over medium heat. Add bread
  crumbs, lemon zest, garlic, 2 tb oil and a big pinch each of salt
  and pepper. Stir to mix, then continue to stir until the garlic is
  fragrant and the bread crumbs are evenly browned, 4 to 5 minutes.
  Remove from the pan and set aside to cool. To store, transfer
  cooled breadcrumbs to an airtight container and keep at room
  temperature for up to 2 days.

  Dressing:

  In the bowl of a blender or food processor, combine mayonnaise,
  grated Parmesan, anchovies, garlic, lemon juice, mustard, and a
  pinch each of salt and pepper. Blend on low speed until smooth,
  about 1 minute. Taste for seasoning and add salt and pepper as
  needed. If not using immediately, transfer to an airtight container
  and refrigerate for up to 5 days.

  Finish The salad:

  In a large bowl, use your hands to massage kale with remaining 1 tb
  olive oil until just tender. Add cooled pasta and 1-1/2 cups of the
  dressing and toss until well mixed. Cover and refrigerate for at
  least 4 hours or up to overnight.

  Before serving, add Parmesan shavings, half of the breadcrumbs, and
  extra dressing as needed, and stir until just combined. Garnish
  with the rest of the breadcrumbs and serve immediately. Leftovers
  will last for 5 days in the refrigerator.

  Recipe by Dan Pelosi

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM