Categories: Made
Ingredients
- For the Salad:
- 2 heads lacinato (dino) kale, thinly sliced
- 1 large bulb garlic, roasted
- 1/2 to 1 cup parmesan cheese, grated (to taste)
- For the Caesar Dressing:
- 1/2 cup whole milk Greek yogurt
- 3 tablespoons mayonnaise*
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon stone ground mustard
- 1 tablespoon anchovy paste**
- 1 tablespoon sriracha
- 1 tablespoon cider vinegar
- Sea salt to taste
Directions
- Roast the Garlic:
- Preheat the oven to 400 degrees F. Chop the top off of the bulb of garlic, and drizzle the with olive oil. Wrap the bulb in foil and place in the oven. Roast for 45 to 60 minutes, or until garlic cloves are very soft and golden brown. Allow bulb to cool before peeling the cloves.
- Prepare the Caesar Dressing:
- Add all ingredients for the dressing to a small blender and blend until smooth. Refrigerate until ready to use.
- Prepare the salad:
- Remove and discard the stems from the kale leaves. Thinly slice the kale and place in a large serving bowl. Add desired amount of caesar dressing and toss well. (Optional: place salad in the refrigerator for 1 to 2 hours – this will help make the kale leaves softer). Add the parmesan cheese and roasted garlic and serve!