Ingredients
- 1 bunch curly kale stems removed and leaves torn
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- 2 anchovy fillets mashed (optional)
- 1 cup croutons
Instructions
- In a large bowl, massage the kale with olive oil, lemon juice, salt, and pepper until the leaves begin to soften and wilt.
- In a small bowl, whisk together the Greek yogurt, Parmesan cheese, garlic, Dijon mustard, and anchovies until smooth to create the dressing.
- Pour the dressing over the kale and toss to coat evenly. Add the croutons and toss again. Serve immediately or chill in the refrigerator for up to 1 hour to let flavors meld.
