Kale Caesar Salad

The Salad

2 Bunches of Lacinato ( Tuscan ) kale, washed well, stalks removed then torn into 1-2 inch pieces

2 T extra virgin olive oil

Pinch of salt

4 Strips of nitrate-free bacon ( optional ) cooked crispy and broken into 1-inch pieces

1 avocado pitted and sliced into strips

½ small red onion, thinly sliced

½ cup cannellini beans drained and rinsed

1 T nutritional yeast or 2 T parmesan cheese

The Dressing

5-6 anchovy fillets, drained

2 cloves garlic

3 T nutritional yeast

½ organic Dijon mustard

¼ cup vegan mayonnaise

Juice of 1 ½ lemons

¼ cup cannelloni beans

2 T extra virgin olive oil

Salt and pepper to taste

Place tore kale leaves in a large serving bowl. Drizzle with olive oil and a pinch of salt. Massage the kale for about 3-4 minutes with the oil and salt. This will make the leave shrink and turn darker.

Add all of the dressing ingredients to a food processor. Process until smooth. Can add additional olive oil to get the right consistency.

Drizzle the kale leaves with the desired amount of dressing and toss well. Top with bacon, avocado, red onion, and nutritional yeast and serve.