4 c. kale, washed and torn into bite-sized pieces
4 c. romaine, washed and torn into bite-sized pieces
parmesan, for shaving
Lemon Caesar Vinaigrette
Ingredients Lemony Caesar Vinaigrette:
1/4 c. Sicilian Lemon White Balsamic (or try our Garlic White Balsamic)
juice of 1/2 a lemon
1 heaping Tbsp. capers, finely chopped
1 clove of garlic, finely grated
1 tbsp SMAK DAB White Wine Herb Mustard
1 anchovy or 1/2 tsp anchovy paste (optional)
1 tsp. Worcestershire sauce
black pepper, to taste
1/4 c. Robust Extra Virgin Olive Oil
Ingredients for Spicy Croutons:
3-4 c. torn or sliced chunks of sourdough bread (or any stale bread)
1/4 c. Butter Olive Oil
1/2 tsp. Danny's Whole Hog Red Zone Hot Sauce
salt and pepper, to taste
Preheat oven to 325F. In a bowl add Butter Olive Oil, hot sauce, and a pinch of salt and pepper. Add the bread (should be in 1"-1.5" size pieces) and toss to combine until well-coated. Spread the croutons onto a parchment-lined baking sheet and bake in the oven for about 10-15 minutes or until the croutons are lightly golden brown and crispy. Allow to cool.
In a bowl, add all ingredients for the Lemony Caesar Vinaigrette, except the oil. Whisk everything until combined, then slowly drizzle in oil while continuing to whisk. Season with black pepper.
To assemble the salad, add the kale to a large serving bowl. Spoon over half the dressing and toss thoroughly to combine. Allow to sit for 10-15 minutes (the dressing will soften the kale slightly, making it more tender).
Add the romaine and toss with the kale. Add more dressing if it needs (taste testing is a good idea here to gauge how heavily dressed you prefer it). Once the greens are dressed sprinkle on a couple of handfuls of croutons and lightly toss into greens. Finish with parmesan shavings and coarsely ground black pepper.
*Tested in our 2018 BBQ Cooking Class; created by Carly from Smak Dab Mustard