Kale Caesar Salad

This is too good. A classic Caesar salad with a kale twist that is sure to be a hit first course at your NYE gathering! (Or, if you're like me, just a yummy lunch for yourself this afternoon.)

Ingredients:
Dairy Free Caesar Dressing

• 1/3 cup sliced almonds
• 4 peeled garlic cloves, crushed
• 3/4 cup silken tofu (or hummus if that's more your thing)
• 1/4 cup extra virgin olive oil
• juice of 1 lemon
• 1-1/2 tablespoon capers
• 1/2 teaspoon mustard powder
• sea salt to taste

Homemade Gluten Free Croutons

• 2 pieces brown rice bread, cubed
• 1/4 cup olive oil
• 3 peeled garlic cloves

Salad

• 3 bushels of kale, washed and chopped
• fresh ground black pepper to taste

Serves 4-6.

Directions:

1. Pulse the almonds in a food processor until crumbly, then set aside.
2. Combine remaining dressing ingredients in food processor until smooth and creamy. Blend in with the crumbled almonds, and refrigerate dressing in a covered container for minimum 30 minutes.
3. Meanwhile, preheat oven to 350 degrees.
4. Finely dice the 3 garlic cloves, and sprinkle atop the bread cubes, along with olive oil, on an oven-proof baking sheet. Allow to bake for 15 minutes.
5. To prepare insalata gran finale, place kale in a large salad bowl along with the chilled dressing, (amount will vary depending upon your taste preferences.) Toss with tongs, and top with croutons and fresh ground pepper. Magnifico!