Parmesan Caeser Dressing Ingredients
1/3 cup plain Greek yogurt
2 anchovy fillets, drained and finely chopped
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons grated Keystone Farms Cheese SarVecchio Parmesan cheese
Salt and pepper to taste
3 bunches lacinato kale or Tuscan kale, ribs removed and coarsely chopped
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/3 cup grated SarVecchio Parmesan cheese
1 cup croutons
1/4 cup shaved Sarvecchio Parmesan cheese
1 Heat oven to 375°F.
Parmesan Caeser Dressing
1 Place the yogurt, anchovies, lemon juice, Worcestershire sauce and garlic in a food processor; cover and process until mixture is smooth. While processing, slowly drizzle in olive oil until blended. Transfer to a bowl. Whisk in parmesan. Season with salt and pepper to taste. Cover and refrigerate until serving.
1 Drizzle kale with olive oil. Season with salt and pepper; toss to coat. Evenly spread out kale on two 15 x 10-inch baking sheets. Bake for 15-20 minutes, stirring every 5 minutes, until leaves are tender and crisp on the edges. Cool completely.
2 Place kale in a large bowl. Drizzle with half of the dressing. Sprinkle with grated parmesan; toss to coat. Top with croutons and shaved parmesan. Serve with remaining dressing.
Lacinato kale is also known as black, dinosaur or Tuscan kale. When prepping the kale, pat it dry before baking for best results.
SarVecchio Parmesan cheese is aged over 20 months for a full, nutty complex flavor.