If making Paremesan crisps yourself, please make ahead of time. You can use rotisserie chicken in this recipe or leftover roasted chicken.
2cupsfreshly grated parmesan cheese
Pepper, sesame seeds, garlic powder are all optional
The Caesar Dressing:
2clovesgarlic, peeled and minced or grated on microplane
¼cupfreshly grated parmesan, plus more to grate on top of salad
1teaspoonWorcestershire sauce (gluten free friends see links above)
Juice of half a lemon
1generous pinch sea salt, a few turns of freshly ground black pepper
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
Parmesan cheese crisps, store bought or make your own
Sliced rotisserie chicken or leftover roasted chicken
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.
Place all ingredients in a bowl and whisk until well combined. Set aside
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.