Last week when we were in NY, we took a break from walking in the park, and tucked into a little café near Columbus Circle.

My husband, who usually balks at kale, was surprised at how “edible” the miso Caesar baby kale salad I ordered was.

Back home, we decided to make a baby kale Caesar on our own. I am vegetarian, so finding a Caesar salad dressing is a challenge (they usually involve anchovies). I am also a bit leery about consuming raw egg, and am ambivalent about mayonnaise. This vegetarian Caesar salad dressing–with no egg or even mayonnaise–adopted from The Perfect Pantry, fit the bill.

Ingredients:

1 Clove garlic, finely minced

1/2 c. Plain yogurt

1/4 c. Grated Parmigiano-Reggiano

2 tsp. Dijon mustard

2 tsp. Red wine vinegar (we used sherry vinegar)

2 tsp. Lemon juice

2 tsp. Olive oil

1/4 tsp. Salt

1/4 tsp. Black pepper, freshly ground

Instructions:

1. Combine ingredients in a small bowl. (Update: If you prepare the dressing in a jar, you can keep it in the fridge and just pour it over a single serving of baby kale whenever you want a ridiculously easy, quick, and healthy snack or lunch).

2. Pour over baby kale (the recipe recommends ~ 6 c., but we have been using less – you can adjust the ratio to your liking).

3. Sprinkle with chopped almonds or hazelnuts (topping with a sliced avocado or fried tofu matchsticks will turn this salad into a full meal).

Enjoy!