If making Paremesan crisps yourself, please make ahead of time. You can use rotisserie chicken in this recipe or leftover roasted chicken.
Parmesan Crisps:
2cupsfreshly grated parmesan cheese
Pepper, sesame seeds, garlic powder are all optional
The Caesar Dressing:
2clovesgarlic, peeled and minced or grated on microplane
⅔cupmayo
¼cupolive oil
¼cupfreshly grated parmesan, plus more to grate on top of salad
1teaspoonWorcestershire sauce (gluten free friends see links above)
1teaspoondijon mustard
1teaspoonanchovy pasteoptional
Juice of half a lemon
1generous pinch sea salt, a few turns of freshly ground black pepper
The Salad:
Half a head of kale, about 4 cups, ribs removed and chopped
Half a head romaine, about 3-4 cups, chopped
1-2ripe avocados, peeled and diced
Croutons, optional
Parmesan cheese crisps, store bought or make your own
Sliced rotisserie chicken or leftover roasted chicken
Instructions
If making your own Parmesan crisps:
Preheat oven to 400 degrees and place oven rack in upper third of oven. Place a silicon baking mat on a cookie sheet.
Form 6-8 rows of parmesan (about 3" long, 1 inch wide) on a silicon baking mat and press cheese down a little. If using seasonings, sprinkle each row lightly with seasoning. Place in oven for five minutes or until crisps are golden. Allow to cool and become crispy.
Dressing:
Place all ingredients in a bowl and whisk until well combined. Set aside
The Salad:
Wash, dry and chop lettuce. Wash and dry kale, remove center 'ribs' from leaves and chop. Place prepared lettuce and kale onto a platter.
Add diced avocado and croutons if using. Toss with desired amount of dressing. If you have any leftover place in the fridge for up to a week.
Plate salad, add sliced chicken and parmesan crisps. Sprinkle with a little more black pepper and parm if desired and serve.