Crispy Kale Caesar Salad
For the Dressing:
1/3 cup plain Greek yogurt
2 anchovy fillets, drained and finely chopped
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons grated Sartori SarVecchio® Parmesan cheese
Salt and pepper to taste
For the Salad:
3 bunches kale, ribs removed and roughly chopped
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/3 cup grated Sartori SarVecchio® Parmesan cheese
1 cup croutons
1/4 cup shaved Sartori SarVecchio® Parmesan cheese
Heat oven to 375 degrees.
Place yogurt, anchovies, lemon juice, Worcestershire sauce and garlic in a food processor. Cover and process until smooth. While processing, gradually drizzle olive oil in a steady stream until combined. Transfer to a bowl. Whisk in Parmesan. Season with salt and pepper to taste. Cover and refrigerate until serving.
Drizzle kale with olive oil. Season with salt and pepper; toss to coat. Evenly spread out kale onto two 15 x 10-inch baking sheets. Bake 15-20 minutes, stirring every 5 minutes, until leaves are tender and crisp on the edges. Cool completely. Place kale in a large bowl. Drizzle with half of the dressing. Sprinkle with grated Parmesan; toss to coat. Top with croutons and shaved Parmesan. Serve with remaining dressing.