Bird Pizzeria-inspired Kale Caesar Salad

Ingredients 

• 2 bunches lacinato kale, stems removed and torn into bite-size pieces

• 3/4 cup finely grated Parmesan

• Freshly cracked black pepper

  Crispy Breadcrumbs

• 3–4 slices bread

• 2 tbsp olive oil

• 1/2 tsp Italian seasoning

• Salt and black pepper

  Caesar Dressing

• 1/2 cup mayonnaise

• 2 tbsp fresh lemon juice

• 2 tsp Dijon mustard

• 3 anchovy fillets

• 1 tbsp capers, drained

• 1 tsp Worcestershire sauce

• 1/3 cup finely grated Parmesan

• 1/2 tsp garlic powder

• Freshly cracked black pepper

• 1–2 tbsp water, as needed

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Directions

1.  Drizzle the bread with olive oil and season with Italian seasoning, salt and pepper. Toast until golden and crispy, then crush into coarse breadcrumbs. Alternatively, toast breadcrumbs with olive oil and the same seasonings in a skillet until golden.

2. Blend the mayo, lemon juice, Dijon, anchovies, capers, Worcestershire, Parmesan, garlic powder and black pepper until smooth. Add 1–2 tbsp water as needed to thin.

3. Add the torn kale to a large bowl and massage with your hands for 1–2 minutes until softened.

4. Add enough Caesar dressing to generously coat and massage again until tender and evenly dressed.

5. Transfer to a serving bowl and pile the Parmesan generously over the top.

6. Finish with the crispy breadcrumbs and lots of freshly cracked black pepper.

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