Caesar salad with pearl barley

Ingredients:

• 2 cups sourdough bread cubes (crusts removed)
• 2 tablespoons extra-virgin olive oil
• 1 cup pearl barley
• 1 large egg
• 0.5 cups vegetable oil
• 2 anchovy fillets
• 1 clove of garlic
• Juice of 1 lemon
• 1 tbsp Worcestershire sauce
• 1 tbsp. l. grated Parmesan + shredded cheese for sprinkling
• 1 teaspoon Dijon mustard
• 2 cups small kale
• 2 cups finely chopped lettuce

Preparation:

1. Preheat oven to 350°F (175°C). Toss the bread cubes on a baking sheet with olive oil, 1/2 teaspoon salt, and freshly ground black pepper to taste. Toast in the oven until golden brown, 15-25 minutes, then let cool.
2. Meanwhile, cook the pearl barley according to package directions; place on a baking sheet and let cool.
3. Prepare the dressing:
   
   Bring a small saucepan of water to a boil. Add the egg and cook for 5 minutes, then transfer to a bowl of ice water to cool; peel the egg. Blend in a blender with the vegetable oil, anchovies, garlic, lemon juice, 2 tablespoons of water, Worcestershire sauce, Parmesan cheese, and mustard.
4. Combine the kale, lettuce, barley, and croutons in a large bowl. Add the dressing and toss to combine. Season with salt and pepper to taste. Sprinkle with shaved Parmesan.