Tahini Kale Caesar Salad with homemade Everything Bagel Seasoning croutons.

Scale

1–2 bunches of kale leaves

4 tbsp of tahini

1 clove garlic

2 tbsp lemon juice

1 tsp lemon zest

1 tsp Dijon mustard

2 tsp Worcestershire sauce

1/4 cup grated parmesan cheese

Salt Pepper

2–4 tbsp water to loosen consistency of dressing

Fresh shaved parmesan for topping

1/2 loaf of sourdough bread, cubed

3 tbsp olive oil

2 tsp garlic powder

1–2 tbsp everything bagel seasoning

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Preheat oven to 375°F for cooking the croutons.
Slice and cube sourdough loaf into small cubes and lay out on a baking sheet. Drizzle with olive oil, using your hands toss around the bread cubes on the baking sheet to coat. Sprinkle with garlic powder and everything bagel seasoning.
Place croutons in oven and bake for 15 minutes, until golden brown and crispy.
While the croutons are cooking, make your salad dressing. In a medium bowl, add tahini, garlic, lemon juice and zest, dijon, Worcestershire sauce and parmesan cheese. Stir to combine.
The dressing will thicken quickly after stirring. That’s okay! Just add warm water, one tablespoon at a time, until you reach a thinner constancy. Season with salt and pepper if needed.
Chop fresh kale leaves, removing the large stems. Drizzle dressing over kale and massage into the leaves. This will soften the leaves a bit. Top with everything bagel croutons and enjoy!