This summertime salad is made with two of my favorite Jovial ingredients: whole grain einkorn fussilli pasta and olive oil. The einkorn pasta provides protein and offers a delicate, unique flavor. The rich Jovial olive oil sourced from organic Italian cold pressed olives creates a robust Caesar dressing and perfectly toasted croutons.
Cook 2 cups of pasta according to the directions on the package. Once cooked, drain the water and set aside to cool.
Wash, remove the stems, and finely chop the kale leaves. Place the kale in a large serving bowl. Add the tomato halves, cooled pasta, and basil to the kale. Toss to combine
For the Croutons:
Preheat the oven to 400F. On a baking sheet/stone spread the bread cubes. Pour the Jovial olive oil over the cubes and toss to coat. Add the salt and garlic and toss to evenly coat the bread cubes. Bake for 10 minutes, until desired texture.
For the Dressing:
In a high-speed blender combine the lemon juice, minced garlic cloves, anchovy filets (it helps to chop these into smaller pieces), pinch of salt, and Worcestershire sauce. Blend for a minute until the dressing is creamy in appearance. Pour desired amount over the kale salad and toss gently for about a minute. The kale will slightly reduce in size during this time.
Add the bread crumbs and cheese to the salad and toss. Finish off with any remaining dressing or store remaining dressing for up to a week in the fridge.
Recipe by Live Simply | https://livesimply.me/tuscan-kale-caesar-pasta-salad-jovial/