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Casear Salad
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| ⅓ cup | sliced red onion |
| ¾ cup | grated Parmesan cheese, divided |
| ¼ cup | extra-virgin olive oil |
| 1 large | egg yolk |
| 2 tablespoons | lemon juice |
| 1 clove | garlic, peeled |
| 1½ teaspoons | anchovy paste or 2 anchovy fillets, minced |
| ½ teaspoon | Dijon mustard |
| ¼ teaspoon | kosher salt |
| ¼ teaspoon | ground pepper |
| 5 cups | chopped romaine lettuce |
| 5 cups | baby spinach |
| 4 cups | chopped kale |
1. Preheat oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper.
2. Place onion in a small bowl and cover with ice water. Set aside.
3. Spread ½ cup Parmesan into a 9-by-7-inch oval on the prepared pan. Bake until lightly browned and crisp, 10 to 14 minutes. Let cool on a wire rack.
4. Meanwhile, combine oil, egg yolk, lemon juice, garlic, anchovy, mustard, salt and pepper in a food processor (preferably a mini food processor). Process until creamy. Add the remaining ¼ cup Parmesan and pulse to combine.
5. Combine romaine, spinach, kale and the dressing in a large bowl and toss to coat. Transfer to a serving platter. Drain the onion and pat dry with paper towels. Break the Parmesan crisp into large pieces and scatter over the top of the salad along with the onion.
SERVES 8: 1½ cups each
CAL 117 / FAT 10G (SAT 2G) / CHOL 30MG / CARBS 4G / TOTAL SUGARS 1G (ADDED 0G) / PROTEIN 4G / FIBER 1G / SODIUM 281MG / POTASSIUM 176MG.
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