Low-Carb Kale Caesar Salad

by KetoDietApp.com

Step 1 Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and line a baking sheet with parchment paper. Start by making the keto focaccia without any toppings.

Step 2Once baked cut the loaf into crouton sized cubes. Toss the cubes with the olive oil, salt, and garlic powder. Arrange in a single layer on the baking sheet and bake 10-15 minutes flipping once or twice until crisp.

Step 3 Place all of the dressing ingredients into a jar: crushed garlic, anchovy paste (or jarred fillets, finely chopped), Worcestershire sauce, fresh lemon juice, Dijon mustard, mayonnaise, grated Parmesan cheese, sea salt and pepper. Shake until combined. Chill until ready to use.

Step 4Toss the kale with the dressing and top with croutons and extra cheese if desired. Serve.

Step 5If not served immediately, keep the kale, dressing, croutons and shaved Parmesan separately in the fridge for up to a week and assemble before serving.