KALE CAESAR SALAD INGREDIENTS:
4 cups chopped fresh kale
4 cups chopped Romaine lettuce
2 cups croutons (*I just toasted some French bread and crumbled it afterwards, see instructions below)
3/4 cup grated Parmesan cheese
1 batch Lime Caesar Dressing, below
optional: 1 cup halved cherry or grape tomatoes
LIME CAESAR DRESSING INGREDIENTS:
1/2 cup plain Greek yogurt (I used non-fat)
1/2 cup freshly-grated Parmesan cheese
3-4 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1-2 teaspoons anchovy paste, to taste
2 teaspoons worcestershire sauce
1 clove garlic, pressed or finely minced
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
pinch of black pepper
3-4 tablespoons milk
TO MAKE THE KALE CAESAR SALAD:
Add the kale, Romaine, croutons, Parmesan, dressing, and tomatoes (if using) to a large bowl. Toss until combined.
TO MAKE THE LIME CAESAR DRESSING:
Add all ingredients except milk to a small mixing bowl, and whisk together until combined and smooth. Whisk in a tablespoon of milk at a time until the dressing reaches your desired consistency.
Use immediately, or refrigerate in a sealed container for up to 3 days.