Grilled Lacinato Kale w Jalapeño Cesar Dressing w Macadamia Oil ( Keto, Paleo, Vegetarian)

This grilled lacinato kale is smoky, crisp, and drizzled with a spicy jalapeño Caesar dressing made with our buttery macadamia oil — a bold, plant-powered twist on a classic.

Makes: 2 servings 

INGREDIENTS

• 1 bunch of Lacinato Kale
• 1/4 c Jindilli Farms Macadamia Oil 
• 1 tbsp Jindilli Farms Macadamia Oil
• 2 clove garlic, finely minced
• 1-2 sardines, finely minced
• 1 egg yolk 
• 1tbsp dijon mustard
• Juice of half a lime
• 1 Jalapeno 
  
• Salt and freshly ground black pepper to taste
• 1/2 cup breadcrumbs
• Parmesan to grate over salad

DIRECTIONS

1. Add egg yolk to a 16oz ball glass jar (or bowl - I just find creamy dressings emulsify better in a jar)
2. Add dijon mustard and start to vigorously whisk (or use a hand-blender w the whisk attachment). 
3. Slowly add in the 1/4 c of Jindilli Farms Macadamia Oil while continuing to whisk vigorously until fully combined and mixture is creamy
4. Toss kale and jalapeño in 1 tbsp Macadamia Oil - grill lightly
5. Remove stem from jalapeño, add to a blender with juice of half a lime, sardines, garlic, along with oil & egg mixture.  Blend until fully combined, adding tiny bit of water to thin if needed. 
6. Add salt & pepper to taste 
7. Toast breadcrumbs in a sauté pan until lightly browned
8. Plate grilled kale, drizzle cesar dressing generously, top with toasted breadcrumbs & fresh shaved parmesan. 

STORAGE

Store any left over dressing in airtight container and refrigerate after use. 

*PROTEIN BOOST

To make this a meal, add your choice of protein - grilled salmon or chicken. Or keep it veggie-based by adding chickpeas.