Kale Caesar Salad

Ingredients

• 2 slices crusty bread, 1/2-inch thick
• 1 Tbsp. extra-virgin olive oil
• kosher salt and fresh black pepper, to taste
• 1/3 cup plain Greek yogurt (I used 2%)
• 1 1/2 tsp. anchovy paste or 2 canned anchovies
• 1 garlic clove, peeled
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. shredded Parmesan cheese
• 1/2 tsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• 1 Tbsp. milk
• kosher salt and fresh black pepper, to taste
• 4 cups curly kale leaves (lightly packed), ribs removed, and chopped into bite-size pieces
• 4 cups chopped romaine lettuce
• 3/4 cup shaved Parmesan cheese

Instructions

1. 1

   --- Croutons ---

2. 2

   Preheat the oven to 400 degrees F. Place bread slices on a parchment lined baking sheet and set aside.

3. 3

   In a small bowl, whisk together the olive oil, salt, and black pepper. Brush bread slices (both sides) with olive oil mixture.

4. 4

   Bake until golden brown, about 14-18 minutes, flipping half way through. Bread will further crisp up as it cools. Remove from the oven and cool completely before breaking into bite size croutons.

5. 5

   --- Caesar Dressing ---

6. 6

   Add dressing ingredients to a food processor and purée until smooth. You may have to scrape down the sides couple times.

7. 7

   --- Salad ---

8. 8

   Add kale and romaine to a large bowl. Pour half of the dressing and using your hands massage the dressing evenly into the lettuce. It helps to break down the toughness of the leaves. Let the salad sit for 4-5 minutes to soften. Then add the remaining dressing and using salad tongs, toss to combine. Toss in Parmesan cheese and croutons. Taste for salt and pepper. Serve immediately.