1 bunch dinosaur or laminate kale
1/4 cup croutons
1 tbsp olive oil
1/4 cup grated parmesan cheese
1/2 cup roasted garlic caesar dressing
Remove the stalks from the center of kale
Pile leaves on top of one another and roll together into a cigar. Cut kale into thin ribbons.
Dressing (makes 3/4 cup)
6-10 cloves of roasted garlic
olive oil
Juice of 1 lemon (1/4 cup)
1 tbsp capers
2 anchovy fillets
1/2 tsp salt
Puree the garlic & lemon juice, mustard salt and 1/3 cup olive oil. Taste and add more oil as necessary to get the consistency you like. Store in airtight container (good for up to 2 weeks)
In large bowl toss kale together with dressing. Add parmesan cheese and toss again. Divide among four plates. Top with breadcrumbs and cheese if you like.