Part of Tosca Reno’s 3 Hour Thanksgiving Menu!


2 heads kale, tough stems removed, washed and shredded
Home made croutons
Green Caesar Salad Dressing
Bacon bits – optional (make these by frying bacon until crisp and crumbling over salad)

Juice of 1 large lemon
2 tsp Worcestershire sauce
2 Tbsp Dijon mustard
Extra virgin olive oil
Several cloves garlic
1 tsp unrefined sea salt
Handful fresh green chives (I had a bunch of these in my garden so thought I would make use of them)

1 loaf of bread, stale will do, cut into crouton sized pieces
2 tbsp olive oil
2 tbsp Italian seasoning
1/4 tsp paprika


1. Place all ingredients for the dressing in a VitaMix or high speed blender.
2. Process all at high speed until uniform dressing results.
3. Place all ingredients to make croutons in large Ziploc bag and shake well to coat seasonings.
4. Add croutons to medium skillet and toast over high heat until they become golden.
5. Remove from heat and let cool before adding to salad.
6. Add Kale to a large bowl, dress and add croutons.