Kale Caesar! Salad

Serve with a crusty baguette, and you've got a great weeknight meal. The dressing is faux Caesar –no egg yolk or anchovies required!

Dressing:

1 Tbsp. mayo

1 tsp. Dijon mustard

1 Tbsp. lemon juice

1/4 c. olive oil

Salt and pepper

Whisk together.

Salad:

2 c. kale leaves, torn into bite-sized pieces*

1/4 c. shredded Parmesan cheese

2 Tbsp. toasted pine nuts, optional

Optional: croutons (recipe below)

Optional: 1 c. shredded/strips chicken breast (leftover rotisserie or grilled chicken is perfect!)

Combine in salad bowl and toss with dressing.

*If you wish to soften the leaves, massage in 1 tsp. olive oil with your hands for a few minutes.

Croutons:

Preheat oven to 400. Lightly brush both sides of thick-sliced good bread with olive oil. If you wish, you can combine the oil with some garlic (or garlic salt) and/or dried herbs of your choice. Cut the croutons into 1/2” or 1” cubes, to your choice.

Place on baking sheet and bake for about 3 minutes, until golden brown.

Recipe created or adapted by Liz Talley, Urban Graze

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