Yield: 4 servings
Active Time: 30 minutes
Total Time: 45 minutes
Ease of Preparation: Easy


  • 1 mini baguette, cut into 1/2- to 1-inch cubes
  • 2 tablespoons avocado oil
  • 1 teaspoon Italian seasoning blend
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper

  • 1 clove garlic, halved
  • 2 teaspoons anchovy paste
  • 1 tablespoon Dijon mustard
  • Juice of 1 lemon
  • 1/2 cup grated Parmesan
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil

  • 1 to 2 large bunches red kale
  • 1 cup shaved Parmesan


For the croutons: In a large saute pan, heat the avocado oil over medium-low heat. Add the cubed bread and toss to coat. Then add the Italian seasoning blend, garlic powder and salt and pepper to taste. Cook until the croutons are golden brown on all sides, turning as needed, about 5 minutes.

For the dressing: Rub the inside of a mixing bowl with the cut side of the garlic clove. In the bowl, whisk together the anchovy paste, Dijon, lemon juice, grated Parmesan and salt and pepper to taste until well combined. Drizzle in the olive oil while whisking.

For the salad: Cut the kale into julienne and toss to coat with the dressing. Transfer to a serving bowl and top with the croutons and shaved Parmesan.

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