Smoky Caesar

Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Vegan

Ingredients

For the croutons:
3 cups ¾-inch bread cubes (we used a whole-wheat rustic loaf)
2 tablespoons extra virgin olive oil
Small pinch kosher salt
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For the vinaigrette:
1 small clove garlic
2 teaspoons Dijon mustard
¼ cup fresh lemon juice
¾ teaspoon smoked paprika
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup extra virgin olive oil
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For the salad:
12 cups torn kale or chopped romaine lettuce
1 avocado
Grated Parmesan, for serving (optional)

Instructions

Heat the oven (with the oven rack in the middle) to 375°F.

For the croutons, in a medium bowl, toss the bread cubes with the oil and sprinkle with a little salt. Spread on rimmed sheet pan and bake for about 15 minutes, or until golden brown and crisp. Let cool.

For the vinaigrette, using a Microplane or fine grater, grate the garlic into a small bowl. Add the mustard, lemon juice, smoked paprika, salt, pepper, and oil and whisk together.

For the salad, tear the kale leaves (or chop the romaine) into bite-size pieces, rinse, and spin dry. Put into a large serving bowl. Cut the avocado into ½-inch pieces and add to the salad. Drizzle on the vinaigrette and toss well.

Divide among bowls and top with the croutons and Parmesan.

This recipe was printed from:
https://jessicaseinfeld.com//recipes/smoky-caesar