Kale Salad with Chicken

• Four 4-by- 1/2-inch slices peasant bread
• 2 garlic cloves1 peeled, 1 minced
• 1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
• 4 anchovies, minced
• 3 tablespoons malt vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1/3 cup extra-virgin olive oil
• Salt
• Freshly ground pepper
• 1/2 pound Tuscan kalestems trimmed, leaves thinly sliced crosswise
• Two 3-ounce jars cocktail onions, drained and halved
• 3 cups shredded rotisserie chicken

1. Preheat the oven to 350.
2. Arrange the bread on a baking sheet and toast for 10 minutes, until crisp.
3. Rub the hot toast with the peeled garlic clove, sprinkle with 2 tablespoons of the cheese and bake for 10 minutes longer, until the cheese browns.
4. Let cool, then break into 1-inch croutons.
5. In a small bowl, whisk the anchovies, minced garlic, vinegar, lemon juice, Worcestershire and the remaining 2 tablespoons of cheese.
6. Whisk in the oil; season the dressing with salt and pepper.
7. In a large bowl, toss the kale with 6 tablespoons of the dressing.
8. Let stand for 3 minutes.
9. Add the onions, chicken, croutons and remaining dressing.
10. Toss and serve.

bread, garlic, freshly grated parmigianoreggiano cheese, anchovies, malt vinegar, lemon juice, worcestershire sauce, extravirgin olive oil, salt, freshly ground pepper, kalestems, onions, shredded rotisserie chicken

Taken from www.foodandwine.com/recipes/kale-salad-chicken (may not work)