Kale Caesar Salad

Difficulty rating: 2 chef's hat (out of 5)

Serve this savory salad with cooked chicken breast or sliced, hard-cooked eggs.

Ingredients:

• 1 garlic bulb
• 2 (3/4-pound) bunches kale, stems and tough stems removed (reserve stems for another use)
• 1/4 cup plus 1 teaspoon olive oil, divided
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon salt

Directions:
Preheat the oven to 375°F. Cut garlic bulb in half horizontally to expose cloves. Wrap securely in a square of aluminum foil and place on an oven rack. Roast until cloves are golden and very soft, about 1 hour. Cool slightly, and then unwrap and squeeze garlic flesh from papery white husk. (You should have about 3 tablespoons garlic paste.) 

Meanwhile, finely chop kale leaves and place in a large bowl. Add 1 teaspoon of the oil and massage kale leaves with hands to soften. Set aside.

In a blender or food processor, combine roasted garlic, remaining 1/4 oil, lemon juice, mustard, parmesan and salt. Puree until smooth. You will have about 1/2 cup dressing.

Add dressing to kale toss to combine. Reserve any remaining dressing for another use.