Working dinners are significantly better with a big bowl of my famous kale Caesar salad. This is ridiculously easy and your picky eating family will love it. I promise.
I came up with this recipe when I was on my ‘dairy free’ binge. I’m a Caesar salad lover but probably haven’t had a true Caesar salad in five years. For one, I never have romain in my fridge, I’m a spinach gal, and two, Renee’s dressing in God right awful for you!
1. The key is to massage your kale for 3 minutes with olive oil before dressing it.
2. Roast chickpeas – Rinse, drain, and dry a tin of chickpeas and spread onto a cooking sheet. Drizzle with olive oil, hot sauce, s&p, paprika, and a touch of cumin. Bake at 400F for 40min. Until crunchy.
3. Make dressing – combine 2 smashed cloves of garlic, 1/3C EVOO, 1 avocado, 3tbsp of Dijon mustard, pepper, 3 tbsp lemon juice, 1/3C grated Parmesan cheese, 3 tbsp white wine vinegar.
4. Add dressing and chickpeas to massaged kale and add parm and black pepper on top. Enjoy. P.S. This is even better the next day. Keep refrigerated. .