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.
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.
We presented this recipe at our "Let's Talk Vinaigrette" presentation with the Rocky River Public Library.
Recipe adapted from Gimme Some Oven
- 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
Lemon-lime Caesar dressing:
- ¼ cup plain Greek yogurt
- ½ cup freshly-grated Parmesan cheese
- 3 tablespoons 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
- 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.