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Smoky Caesar

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Smoky Caesar

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

  • 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
  • -
  • 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
  • -
  • For the salad:
  • 12 cups torn kale or chopped romaine lettuce
  • 1 avocado
  • Grated Parmesan, for serving (optional)

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.

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