BABY KALE CAESAR SALAD WITH FOCACCIA CROUTONS & CRISPY PROSCIUTTO BABY KALE CAESAR SALAD

with focaccia croutons & crispy prosciutto

Caesar Dressing

¼ cup mayonnaise 2 tbsp extra-virgin olive oil 2 tbsp plain Greek yogurt 1 tbsp freshly squeezed lemon juice 1 tbsp Dijon mustard 3 anchovy fillets, mashed 2 cloves garlic, minced ½ tsp sea salt ½ tsp freshly ground black pepper

Croutons

½ loaf rosemary focaccia, cut into 2"x ½" pieces ¼ cup unsalted butter 2 cloves garlic, minced 2 tsp chopped fresh thyme ½ tsp sea salt ½ tsp freshly ground black pepper

Caesar Salad

4 slices prosciutto 6 cups baby kale ½ cup freshly grated Parmesan

Preheat the oven to 375°F. To make the dressing, whisk together the mayonnaise, olive oil, yogurt, lemon juice, Dijon, anchovies, garlic, salt and pepper in a small bowl. Refrigerate until ready to serve.

To make the croutons, place the focaccia pieces in a large bowl. Melt the butter in a small skillet over medium heat. Add the garlic and thyme; sauté until fragrant but not browned, about 1 minute. Pour the butter mixture over the focaccia pieces and toss to coat evenly.

Spread the focaccia pieces on a baking sheet and sprinkle with the salt and pepper. Bake the croutons until golden, 12 to 15 minutes. Let cool on the baking sheet.

Meanwhile, cut the prosciutto slices in half horizontally. Lay out on a parchment paper-lined baking sheet and cook for 10 to 12 minutes, until crispy and brown.

Place the baby kale in a large bowl and drizzle with the dressing, tossing to coat. Place the salad on a large serving platter and top with the crispy prosciutto, a generous scattering of the toasted croutons and Parmesan; add a grinding of fresh black pepper and serve.