1 small baguette or chewy white bread, cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon smoked paprika
1/4 teaspoon sea salt
For the Salad:
1 bunch kale, thoroughly washed + ribs and stems removed
Instructions
For the Dressing
Combine all ingredients in a small mixing bowl and whisk until smooth. Refrigerate until ready to use. Note: the dressing recipe makes closer to 8 servings, so you could easily cut the recipe in half if desired.
For the Smoked Paprika Croutons
Heat a large nonstick skillet over medium-high heat. Add olive oil and bread cubes. Toss to coat. Sprinkle with paprika and sea salt. Cook croutons until they have golden, toasted exteriors and chewy interiors.
For the Salad
Heat a large grill pan over high heat. In small batches, add the kale leaves to the grill pan. Grill until just becoming crispy and golden. Remove from grill and set aside.
To assemble the salad, distribute kale amongst the plates, top with a heavy drizzle of dressing, and garnish with croutons. Serve immediately.
Notes
*Make this recipe vegan by substituting greek-style dairy-free yogurt and vegan parmesan cheese.
Recipe by Blissful Basil at https://www.blissfulbasil.com/chipotle-kale-caesar-salad/