You guys...this is one tasty recipe! I've always enjoyed caesar salad but we all know it's the not the healthiest of options. However, this kale version really kicks it up a notch...I don't know that I'll ever be able to enjoy it any other way again!
Not only did we use kale for the lettuce, but hubby used his homemade dressing AND made the croutons as well! Yum!
The key to kale is to buy the full leaves...devein the center stalk...and chop as finely as possible. Be sure to make the dressing in advance and dress the kale for at least 30 minutes before serving. It helps to break down the kale and make it a bit more tender and delicious.
The thing I love about this dressing is that it's tangy and a little bit lighter than the stuff you buy at the store. Besides, fresh is always best, don't you think?
For the Dressing:
1 TB Dijon Mustard
1-2 cloves garlic, finely minced
Juice of one lemon
2 egg yolks
1/3 cup olive oil
1/4 cup parmesan, grated
Pepper to taste
For the Salad:
Kale, finely chopped and de-stalked
Sourdough Bread, cubed
Half Stick Butter, melted
Pine Nuts, handful
Avocado, half to full
Preheat the oven to 350. Stir the dressing ingredients together and dress the kale lettuce in advance. Let sit for at least 30 minutes. In the meantime, toss the sourdough cubes and melted butter together in bowl. Spread the bread in a single layer on a sheet pan and sprinkle with the paprika, garlic salt, and pepper. Roast for 15-12 minutes...turn at least once. Remove once the croutons are golden brown.
Once the croutons are cool, toss the lettuce, croutons, pine nuts, avocado and parmesan together. Add some bacon for a little extra bite, if you like!
And most importantly...enjoy! We served along side a flank steak and it was perfection!
PS...be sure to enter our Winter Essential Giveaway!