Kale Caesar Salad with Creamy Parmesan Dressing

Ingredients

• 6 cups of 1-inch diced rustic bread
• 1/4 cup extra virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 clove garlic
• 1/2 teaspoon Dijon mustard
• 1 1/2 Tbsp lemon juice
• 1 1/2 teaspoon white wine vinegar
• 1/4 teaspoon kosher salt
• 1/2 cup extra virgin olive oil
• 1/3 cup grated Parmesan
• 1/8 teaspoon ground black pepper
• 8 cups kale leaves, lightly packed, ribs removed and leaves torn into bite-size pieces
• 2 large head romaine lettuce hearts, cut in half lengthwise, and then cut in half again lengthwise, then cut crosswise on a diagonal, to 1-inch wide strips
• 4 Tbsp grated Parmesan

Directions

1. For the croutons, heat the oven to 400 degrees F (200 degrees C). Arrange the bread cubes in one even layer on a rimmed baking sheet, then bake until they turn golden, about 8 to 10 minutes. Take them out of the oven and, while they are still warm, transfer them to a bowl and toss with the olive oil, garlic, salt and pepper.
2. For the vinaigrette, add the dressing ingredients to a blender or food processor and blend until completely smooth.
3. To put the salad together, add the chopped kale and romaine to a large bowl. Pour in the dressing, then use your clean hands to work it through the greens until everything is nicely coated and the kale begins to soften. If you prefer, you can toss the salad with the dressing and leave it for an hour or 2 so the sturdier kale has time to relax.
4. Finish by adding the croutons and the Parmesan cheese.