Kale Caesar Salad

Kale Caesar Salad
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Using Greek yogurt as a healthy staple ingredient, you can substitute sour cream, whipped cream, and mayonnaise for a delicious and flavorful recipe. 
Servings
0
servings
chobani kale salad
Ingredients
  • 1 cup chobani greek yogurt, whole milk plain
  • 1/2 teaspoon garlic, minced
  • 2 teaspoon anchovy paste
  • 2 teaspoon dijon mustard
  • 1 tablespoon pasteurized egg yolk
  • 3 tablespoon lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup ground parmigiano-reggiano
  • 2 tablespoon roasted red peppers, small dice
  • 1 tablespoon capers, chopped
  • 1 cup multigrain bread, 1-inch cubes
  • 2 tablespoon extra virgin olive oil
  • 6 tablespoon baby kale, washed, stems removed
  • 1/4 cup shaved parmigiano-reggiano
Directions
  1. Combine garlic, anchovy paste, mustard, egg yolk, lemon, salt, and pepper in a food processor and blend until smooth. While blending, slowly drizzle in olive oil.
  2. Add Chobani, Parmigiano-Reggiano, red peppers, and capers. Blend just to incorporate. Reserve refrigerated until ready to serve. Dressing can be made one day in advance.
  3. Toss bread in olive oil and season with salt and pepper. Spread in an even layer on a baking sheet and bake in a 325 degrees F oven until golden brown and crunchy. Remove from oven and cool to room temperature. Keep in an airtight container until ready to serve. Croutons can be made one day in advance.
  4. Place greens and croutons in a salad bowl. Add dressing to taste and toss. Top with additional shaved Parmigiano-Reggiano. Serve immediately.
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