Kale Caesar Salad

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.

Serves 4-8

Ingredients

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

Salad:

• 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

1. 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.

2. Use immediately, or refrigerate in a sealed container for up to 3 days.

3. 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.