Kale Caesar Salad

Servings: 4 Start to finish: 45 minutes

INGREDIENTS

12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups) 3 ounces rustic 100 percent wholegrain bread, cut into 1⁄2-inch cubes (1 1⁄2 cups) 2 tablespoons extra-virgin olive oil Salt and pepper 3 tablespoons mayonnaise 3 tablespoons organic plain low-fat yogurt 1 ounce Parmesan cheese, grated (1⁄2 cup) 1 tablespoon lemon juice 2 teaspoons white wine vinegar 2 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard 3 anchovy fillets, rinsed and minced 1 garlic clove, minced

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 350 F. Place kale in large bowl and cover with warm tap water (110 F to 115 F). Swish kale around to remove grit. Let kale sit in warm water bath for 10 minutes. Remove kale from water and spin dry in salad spinner in multiple batches. Pat leaves dry with paper towels if still wet. Toss bread, 1 tablespoon oil, 1⁄8 teaspoon salt, and 1⁄8 teaspoon pepper together in bowl. Spread on rimmed baking sheet and bake until golden and crisp, about 15 minutes. Let croutons cool completely on sheet. (Cooled croutons can be stored at room temperature for up to 24 hours.) In large bowl, whisk mayonnaise, yogurt, 1⁄4 cup Parmesan, lemon juice, vinegar, Worcestershire sauce, mustard, anchovies, garlic, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper together until well combined. Whisking constantly, drizzle in remaining 1 tablespoon oil until combined. Toss kale with dressing and refrigerate for at least 20 minutes or up to 6 hours. Toss dressed kale with croutons and remaining 1⁄4 cup Parmesan. Serve. Nutrition information per serving: 310 calories; 189 calories from fat; 21 g fat (5 g saturated; 0 g trans fats); 30 mg cholesterol; 833 mg sodium; 20 g carbohydrate; 3 g fiber; 4 g sugar; 12 g protein.