Low-Carb Caesar Salad with Kale, Romaine, and Shaved Parmesan

Directions

If the kale seems even the tiny bit wilted I’d put it into a salad spinner with very cold water and let it crisp for a few minutes. Then spin the kale dry, dry more with paper towels if needed, and put kale into large salad bowl. Chop the romaine lettuce . Then wash the lettuce in the salad spinner with very cold water, spin dry, and dry more with paper towels if needed. Put the lettuce into the salad bowl. In a blender, food processor, or the mini-processor bowl of an immersion blender combine the lemon juice, fish sauce , garlic puree, and Dijon and pulse together a few times. Then add the olive oil 2 tablespoons at a time, pulsing for a few seconds after each addition of oil is. Season the dressing with sea salt and freshly ground pepper. Put dressing in the fridge and chill until ready to use,. Add desired amount of dressing to the greens and toss, until all the salad greens are very lightly coated with dressing. Add the shaved chopped Parmesan to the salad and toss again. Serve right away, adding fresh-ground black pepper at the table if desired. If making this dressing is just not going to happen at your house, I’d still make the salad and simply dress it with Cardini’s Caesar, which is my all-time favorite bottled Caesar dressing, or use your favorite vegan Caesar dressing.