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Katie's Big Kale Caesar by Sunny
Ingredients
  • subheading: Salad:
  • 8 cups shredded kale
  • 1 tablespoon fresh lemon juice
  • 1 romaine heart lettuce, thinly shredded
  • ¼ cup salted hulled sunflower seeds
  • 10 to 12 cherry tomatoes, halved lengthwise
  • 1 avocado, cut into chunks
  • 2 to 3 handfuls Parmesan crisps, crushed into bits
  • subheading: Dressing:
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon lightly dried parsley (I like Gourmet Garden)
  • 1 tablespoon anchovy paste
  • Kosher salt and freshly ground black pepper
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