6 oz whole grain wheat bread (170 g), 1 loaf, cut into bite-size cubes
olive oil, to taste
1 teaspoon italian seasoning
1 pinch kosher salt
Shrimp
1 lb wild-caught shrimp (455 g), (about 21 or 25) peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, zested
kosher salt, to taste
freshly ground black pepper, to taste
Salad
12 cups kale (120 g), mixed, stemmed and sliced into ribbons
kosher salt, to taste
1 avocado, pitted and thinly sliced
¾ cup pomegranate seeds (130 g)
½ cup parmesan cheese (50 g), shaved
Nutrition Info
Calories 886
Fat 59g
Carbs 54g
Fiber 13g
Sugar 3g
Protein 39g
How to Make It
1. Step
Make the dressing: Add the egg, Dijon mustard, anchovy fillets, and garlic to a blender. Blend for about 1 minute, until smooth and creamy. With the blender running, slowly pour in the olive oil and blend until thick and emulsified. Season the dressing to taste with lemon juice, salt, and pepper, and quickly pulse to incorporate. Set aside. The dressing can be made ahead. Store in the fridge in an airtight container for up to 4 days.
2. Step
Make the croutons: In a 3-quart (3 L) mixing bowl, combine the bread, olive oil, and Italian seasoning. Toss to coat the bread cubes.
3. Step
Heat a medium pan over medium heat. Add the bread cubes, in batches if necessary to keep from overcrowding the pan. Toast, tossing occasionally, until crispy and golden brown, about 5 minutes. Remove from the pan and season with salt. Set aside. The croutons can be made ahead. Store in an airtight container in a cool, dry place for up to 4 days.
4. Step
Make the shrimp: In a medium bowl, combine the shrimp, olive oil, garlic, lemon zest, salt, and pepper. Toss to coat the shrimp.
5. Step
Heat a medium skillet over medium-high heat. Working in batches, cook the shrimp for 2 minutes on each side, until pink and opaque. Remove from the pan.
6. Step
Thoroughly wash and dry the kale. Add to a large bowl and season with salt. Gently massage the kale to break down some of the fibrous texture. Toss with a bit of dressing to coat the leaves, then add more to taste.
7. Step
Add the croutons, shrimp, avocado, pomegranate seeds, and Parmesan. Toss well.
