This salad is a delicious way to incorporate kale in your diet if you are not a big fan of the leafy green. The citrus dressing helps tame the bitterness of the kale, and the crunch from the romaine gives it texture.
Lemon-lime Caesar dressing:
¼ cup plain Greek yogurt
½ cup freshly-grated Parmesan cheese
3 tablespoons The Olive Scene Sicilian Lemon Balsamic Vinegar
4 tablespoons The Olive Scene Persian Lime Olive Oil
1 teaspoons anchovy paste or minced anchovies, to taste
1 teaspoons worcestershire sauce
1 clove garlic, pressed
1 teaspoon Dijon mustard
¼ teaspoon sea salt
¼ teaspoon freshly grated black pepper
3-4 tablespoons milk
1 lime—sliced for garnish
4 cups fresh kale, chopped fine or chiffonade
4 cups chopped Romaine lettuce
2 cups croutons
¾ cup grated Parmesan cheese
cherry tomatoes, cut in half
For Caesar dressing: Add all ingredients except olive oil and milk to a small mixing bowl, and whisk together until combined and smooth. Whisk oil in a steady stream until incorporated and emulsified. Add in a tablespoon of milk at a time until the dressing reaches your desired consistency.
Use immediately, or refrigerate in a sealed container for up to 3 days.
Build the salad: Add the kale, romaine, croutons, Parmesan, and tomatoes to a large bowl. Toss with dressing until combined. Serve immediately.
*To make easy croutons, just drizzle a few slices of old bread with olive oil (or brush with melted butter), and sprinkle with salt and Italian seasoning. Toast them up until crispy in a 375 degree oven. Then either crumble them up with your hands, or use a knife to chop them into small pieces.