Massaged Kale Caesar Salad

• 1 large bunch kale
• 1/2 cup plain Greek yogurt
• 1/2 cup, grated parmesan cheese
• 1, juiced lemon
• 2 cloves, grated garlic
• 1 tsp dijon mustard
• 1 tsp anchovy paste (optional and classic; leave it out and the salad is vegetarian)
• 3 tbsp olive oil
• 1/3 cup pumpkin seeds (toasted, for crunch)

Instructions

1. Strip the kale from its stems, chop finely, and place in a large bowl.
2. Add a drizzle of olive oil and a pinch of salt, then massage the leaves with your hands for 2 minutes until darkened and softened.
3. Whisk the yogurt, half the parmesan, lemon juice, garlic, mustard, anchovy paste (if using), and remaining olive oil into a dressing.
4. Toss the kale with the dressing.
5. Top with the rest of the parmesan and the toasted pumpkin seeds.

Tips

• Massaging is what transforms raw kale from tough to tender — do not skip it.
• Because kale is sturdy, this salad keeps in the fridge for a day without wilting.

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