Kale Caesar Salad with Shiitake Bits and Polenta Croutons
1 large bunch Lacinato kale, chopped into bite-sized pieces
1/2 cup + 1-2 tbsp olive oil
8 oz. shiitake mushrooms, sliced very thinly
Celtic sea salt
4 anchovy fillets, chopped
3 cloves garlic, chopped
prepared polenta, optional
juice of 1 lemon
1 tbsp. Dijon mustard
freshly-ground black pepper
Preheat oven to 350º. Place mushrooms on a baking sheet lined with parchment paper and drizzle with 1-2 tbsp, olive oil. Season with Celtic salt. Stir to combine and bake for 10 minutes, or until crispy. Remove from oven and allow to cool completely.
Cut polenta, if using, into small chunks and drizzle with oil. Place on parchment paper and bake in oven with mushrooms until crispy. Remove and set aside.
In a food processor, combine anchovies and garlic. Add in lemon juice and mustard and blend. Gradually add in 1/2 cup olive oil with the machine running. Season to taste with pepper, only adding Celtic salt if needed. Pour dressing over kale and massage into leaves using hands, until kale is completely covered.
When mushrooms are cooled, crush with a fork or the back of a spoon until they reach the consistency of bacon bits. Top kale salad with mushroom bits and polenta bites and enjoy.