This healthy vegetarian spin on the classic Caesar salad features tender massaged kale leaves and rye bread croutons tossed in a creamy Greek yogurt dressing.
Toss the cubed rye bread with the olive oil, and season with salt and pepper. Spread on a baking sheet and bake for 15 minutes, flipping twice, until crunchy. Remove from the oven and set aside to cool.
Make the dressing:
Combine the Greek yogurt, olive oil, Parmesan cheese, lemon juice, Dijon mustard, soy sauce, miso, garlic, and black pepper in a small bowl and whisk well to combine.
Taste test and adjust seasonings if necessary.
Make the salad:
In a large bowl, toss the torn kale with a small amount of dressing (this recipe will make more than you need for one salad). Using clean hands, massage the dressing into the kale. Add a little bit more dressing and toss to coat.
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