This salad is so simple and delicious I have made it 3 times in the past 2 weeks. Lacinto kale is sliced into fine ribbons, then tossed with an easy to make Greek Caesar dressing, toasted pine nuts, and fried store-bought polenta cubes for the croutons.
from: The Forest Feast
serves: 2 (entrée size)
1 bunch flat-leaf kale sliced into thin ribbons (stack leaves on top of each other, roll into a cigar shape, and slice into ribbons)
1/4 – 1/2 cup Parmigiano-Reggiano cheese, grated
1/4 cup pine nuts, toasted in a dry skillet
8 ounces, store-bought polenta, cut into cubes*
Greek Ceasar dressing
3/4 cup olive oil
2 garlic cloves
1/4 cup plain Greek yogurt
1 tablespoon lemon juice
2 teaspoon Dijon mustard (I used the whole grain variety)
for the dressing:
In a small food processor blend dressing ingredients until smooth.
for the salad:
Fry the polenta cubes in 2 tablespoons of olive oil until nicely golden and crisp.
In a large bowl, toss the kale with the desired amount of dressing, the pine nuts and the parmesan cheese. Top with the polenta croutons.