I tried out a new recipe tonight from a gorgeous cookbook a friend gave me years ago called The Forest Feast by Erin Gleeson.

Kale season is in full swing so I was excited to find her recipe entitled “Kale Caesar with Polenta Croutons.” It is simple and delicious. I made a few small modifications. I am not a huge mustard fan, so I cut the mustard in the dressing in half and added an additional cloves of garlic. I also sautéed some chicken to put on top for more protein.

Here’s my version but I recommend you check out the cookbook too! It’s a good one!

Kale Caesar Salad

Ingredients

• 3/4 c olive oil
• 3 cloves garlic
• 1/4 c plain Greek yogurt
• 1 T lemon juice
• 1 t Dijon mustard
• 8 c kale, cut into thin strips (I did enough to fill two dinner plates heaping full)
• 1/2 c Parmesan, shredded
• 1/4 c pine nuts
• 1/2 tube of polenta, chopped into cubes
• 2 chicken breasts, sliced into bite sized pieces
• Salt and pepper
• Garlic salt
• Oregano
• Olive oil for frying

Instructions

1. Mix first 5 ingredients in a large mixing cup using an immersion blender. Set aside.
2. Mix the kale, Parmesan and pine nuts to make the salad. Set aside.
3. In a large pan, heat oil and add the polenta. Fry until golden brown, turning to get all sides. Set on a paper towel with done.
4. Scrap the pan then sautéed the chicken in olive oil, seasoning with salt, pepper, garlic salt and oregano.
5. Toss the salad in the dressing you prepared. Split between plates and top with polenta and chicken.
6. Enjoy!