Kale Caesar Salad Gone Greek

This amazing Kale Caesar Salad is even better with Greek yogut.

Salad ingredients

• 6 cups kale, washed and trimmed

• 1 cup multigrain bread, cubed 2 tbsp butter, whole, unsalted 2 tbsp extra virgin olive oil Salt, to taste

• Pepper, to taste

• 1 tbsp honey

Dressing ingredients

• 1⁄2 cup Parmigianino, grated 1 cup Chobani Greek Yogurt Whole Milk

• 2 tbsp extra virgin olive oi 1⁄2 clove garlic

• 1 tin anchovies, oil packed

• 2 tbsp. capers, in vinegar, finely chopped

• 2 tbsp roasted red peppers, finely chopped

• 2 tbsp lemon juice

YIELDS 7 SERVINGS

Directions for the croutons

1. Melt the butter and olive oil in a medium, nonstick pan and heat over medium heat. Add the cubes of bread, and toss until coated. Season with salt.

2. Cook the bread tossing o en, until the croutons are crispy, about 10 minutes. Place croutons onto paper towels.

Directions for the dressing

1. Crush garlic in a garlic press.

2. In a bowl, combine yogurt, Parmesan, chopped anchovy fillets, chopped capers, chopped red pepper, honey and garlic; mix until very smooth. Add lemon juice to taste

To serve

1. Add kale to a large bowl along with half of the dressing. Toss to coat. Taste. Add more dressing if desired.

2. Serve in a large salad bowl, topped with freshly grated parmesan and black pepper.