(To-Die-For) Greek Yogurt Kale Caesar Salad
 
Prep time
Total time
 
I really do think this salad is worth dying for. Make it.
Author:
Serves: 6
Ingredients
For the salad and dressing:
  • 3 small or 2 large garlic cloves
  • 3 anchovy filets (I buy the ones packed in little jars of oil)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon sherry vinegar or red wine vinegar
  • ¼ cup full-fat (2% or higher) Greek yogurt
  • ¼ cup plus 1½ tablespoons extra virgin olive oil
  • 1 tablespoon dijon mustard
  • ½ cup finely grated Parmesan cheese (plus additional for sprinkling on top, if you like that)
  • 1 large bunch of kale (Tuscan or green), destemmed and finely chopped
  • Salt and pepper
For the zaatar croutons
  • 1 whole wheat flatbread or pita (the ones without the pocket, preferably)
  • 1½ tablespoons extra virgin olive oil
  • 1½ teaspoons zaatar
  • Salt
Instructions
For the croutons:
  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Cut the pita into approximately ¾ inch pieces. Toss them with 1½ tablespoons of extra virgin olive oil and the zaatar.
  3. Dump them onto the lined baking sheet and bake for about 10 minutes or until the bread is crispy and golden brown. Sprinkle with salt and set aside.
For the salad:
  1. Combine all the dressing ingredients (reserving 1½ tablespoons of olive oil) in a food processor or small powerful blender. (I use my personal-sized Vitamix, which is PERFECT for making salad dressings!)
  2. Blend until the dressing is very creamy. Transfer to a small container.
  3. Put the chopped kale in a large salad bowl. Add the reserved olive oil and ½ teaspoon sea salt. Then massage the heck out of the kale (squeezing it between your fingers) until it softens considerably. This will take a few minutes. It's an awesome way to get out your frustrations.
  4. Dress the kale, adding the dressing a tablespoon at a time until it's evenly covered and dressed to your liking. I recommend erring on the side of more dressing, rather than less. Season with salt and pepper to taste. Sprinkle over the extra Parmesan cheese and croutons just before you are ready to serve the salad.
Recipe by (Cooking for) Kiwi & Bean at http://kiwiandbean.com/greek-yogurt-kale-caesar-salad/