Kale Caesar Salad

4 Servings

Get the same salty kick from this Caesar salad but with more nutrition from freshly massaged Kale!

Ingredients

• 1 tsp of Anchovy Paste

• 2 tsp of Whole Grain Mustard

• 1 Clove of Garlic, grated

• 2 tsp of White Wine Vinegar

• 2 tsp of Lemon Juice

• 1 tsp of Worcesteshire Sauce

• 1/3 cup Parmesan Cheese, finely grated

• 1/2 cup of Olive Oil

• Salt, to taste

Croutons

• 2 cups of small pieces of torn bread

• 2 Tbsp of Olive Oil

• 1/4 c. parmesan cheese

• 1 tsp. garlic powder

• 1 tsp. dried basil

Greens

• 2 bunches of kale, stems removed and leaves chopped

Directions

1. Preheat your oven to 375F, toss the croutons on a baking sheet with the oil and parm mixture, pop them in the oven and bake until golden brown and crispy. Remove from oven, and cool. Package.

2. In a small bowl, add the anchovy paste, grated garlic, mustard, vinegar, lemon and a small pinch of salt, whisk to combine then add the oil while whisking and stir in the parm at the last minute.

3. Massage the kale leaves for a few minutes to soften the kale.  Toss with dressing and croutons right before serving.