Keto Kale Caesar Salad

Keto Kale Caesar Salad

Ingredients

• 1/2 lb kale ((2 large bunches, stems removed, and finely chopped, 225 g))
• 1 batch focaccia bread ((2 large bunches, stems removed, and finely chopped, 225 g))
• 3 tbsp olive oil ((2 large bunches, stems removed, and finely chopped, 225 g))
• 1/2 tsp sea salt ((2 large bunches, stems removed, and finely chopped, 225 g))
• 1/2 tsp garlic powder
• 1/4 cup shaved parmesan cheese ((2 large bunches, stems removed, and finely chopped, 225 g))
• 3 clove garlic ((2 large bunches, stems removed, and finely chopped, 225 g))
• 1 tbsp anchovy paste ((2 large bunches, stems removed, and finely chopped, 225 g))
• 2 tsp worchestershire ((2 large bunches, stems removed, and finely chopped, 225 g))
• 1/2 lemon (juiced
• 2 tsp dijon mustard ((2 large bunches, stems removed, and finely chopped, 225 g))
• 3/4 cup mayonnaise ((2 large bunches, stems removed, and finely chopped, 225 g))
• 3 tbsp grated parmesan cheese ((2 large bunches, stems removed, and finely chopped, 225 g))

Instructions

1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2. Start by making the keto focaccia without any toppings.
3. Once baked cut the loaf into crouton sized cubes.
4. Toss the cubes with the olive oil, salt, and garlic powder.
5. Arrange in a single layer on the baking sheet and bake 10-15 minutes flipping once or twice until crisp.
6.  Place all of the dressing ingredients into a jar.
7. Shake until combined.
8. Chill until ready to use.
9. Toss the kale with the dressing and top with croutons and extra cheese if desired.
10. Serve.