Getting your greens when its cold out can look totally different and this gorgeous kale caesar salad is the prime example! Super nutritious kale thats been massaged and marinated in the BEST caesar dressing (making it so tender and delicious), tossed with hearty farro + lentils and topped with some crunchy garlicky croutons + extra parmesan crumbles. Oh my goodness! It totally hits the spot and is so filling and good for you!

INGREDIENTS

1/2t anchovy paste (sub a dash or two of worcestershire sauce)
1/2t dijon mustard
1/2 lemon, zest + juice
1 garlic clove, grated
3T greek yogurt
2T olive oil
6T parmesan
1/4t pepper

3c kale, finely chopped

2 1/4c water
1 garlic clove
1/8t thyme
Pinch of salt
1/4c lentils (green or french)
1/3c farro

1 thick slice of bread, cubed (I used sourdough)
1T olive oil
Pinch of salt
Pinch of thyme
Pinch of garlic powder

Parmesan

INSTRUCTIONS

Whisk together anchovy paste, dijon, lemon zest + juice, yogurt, olive oil, parmesan, water and pepper in a big bowl. Throw in the kale and toss throughly to coat, I like to use tongs for this so that I can massage the kale with the dressing, helping tenderize the kale. Set aside for at least 10 minutes.

In a small pot, bring water to a boil with garlic, thyme and salt. Add lentils + farro then reduce heat to medium for 10-15 minutes, until cooked through but the lentils aren’t mushy. Drain any excess liquid then dump in with the kale and stir to incorporate.

Toss the bread cubes in olive oil, salt, thyme and garlic powder. Toast for until golden brown. (I used my toaster oven but a 425°F oven for 2-3 minutes will do the trick too.) Distribute over the salad, top with some extra parmesan and serve.

ENJOY!