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When Mat Clouser was creating the menu for his Austin restaurant, Swift’s Attic, he knew he wanted to include something to please his wife, who has a fondness for very fishy fish. So the chef dreamed up this take on the popular kale Caesar salad, then made it more attractive for seafood lovers by topping it with a fried sardine. At home, we skipped the sardine for simplicity’s sake and relied on the chef’s other inventive touches--like brown-butter rye-bread croutons and grilled lemon--to set this salad apart.
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