>> title: Kale Caesar
>> category: Salads
>> tags: kale, salad, parmesan, croutons, anchovy
>> counters: The Bowl Shop
>> aka: kale caesar salad, kale ceasar, caesar salad, lacinato kale salad, tuscan kale salad, massaged kale salad, kale crunch salad
>> pairs-with: caesar-dressing, sourdough-boule
>> servings: 4
>> time: 40 min
>> slack: forgiving — dressed kale holds a good hour before it goes limp, and it is limp for good once it does

Preheat the #oven{} to 400°F (200°C).

>> step: rub 2 min, until it darkens
Rub @lacinato kale{2%bunches}(stemmed, sliced across in 1/2-in ribbons) with @kosher salt{1/2%tsp} and @extra-virgin olive oil{1%Tbs}(15 mL) in a wide #bowl{} for ~rub{2%min}, squeezing it by the handful until the ribbons darken, soften and lose about a third of their volume.

>> step: toast 400°F 12 min
Toast @day-old sourdough{4%cups}(torn in thumb-sized pieces, crusts and all) with @extra-virgin olive oil{3%Tbs}(45 mL), @garlic{1%clove}(grated) and @parmesan{1/4%cup}(30 g; finely grated) on a #sheet pan{} for ~toast{12%min}, turning them once.

>> step: peel into wide sheets
Peel @parmesan{2%oz}(60 g) into wide sheets with a vegetable peeler over @&(~2)massaged kale{}, and grind @black pepper{1/2%tsp} over it.

>> step: toss
Toss @&(~1)kale{} with @caesar dressing{1/2%cup}(120 mL) and @&(~2)croutons{}, then let it stand five minutes before it goes out.

Five minutes of standing is not a garnish detail: the croutons need that long to stop being dry bread.