Ingredients
6 or 7 tablespoons extra-virgin olive oil, divided
2 tablespoons salt-packed capers, rinsed and drained
1/2 small baguette, cut into 1/2-inch cubes (1 packed cup)
Kosher salt and freshly ground pepper
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Pinch of sugar
6 cups packed thinly sliced kale leaves (from 1 bunch stemmed lacinato or curly kale, or a combination)
1/4 cup golden raisins, coarsely chopped
Preparation
Heat 2 tablespoons oil in a small skillet over medium. Add capers (be careful, as they may splatter) and cook, stirring, until crisp and beginning to brown, 1 to 3 minutes. Remove from oil with a slotted spoon and drain on paper towels.
Add bread to skillet and toss to very lightly coat with oil (add up to 1 tablespoon additional oil, if needed); cook, stirring, until crisp and golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a plate.
In a large bowl, whisk together vinegar, mustard, and sugar. Whisk in remaining 1/4 cup oil. Add kale, capers, raisins, and croutons. Season with salt and pepper, toss to combine, and serve immediately.
