Kale Caesar Salad - The Chef's Kitchen | Ingles | Catering

Ingredients

• 1 clove garlic, grated
• 2 Tbsp Laura Lynn capers, chopped
• 1⁄2 cup Laura Lynn Greek yogurt, full fat
• 1 Tbsp Laura Lynn Dijon mustard
• Zest of 1 lemon
• Juice of 1⁄2 lemon
• 2 Tbsp water
• 1⁄4 cup grated Parmigiano-Reggiano cheese, plus additional for serving
• Kosher salt and freshly ground black pepper
• 1⁄2 Ingles baguette, cubed (about 4 cups)
• 1⁄4 cup Laura Lynn olive oil
• 8 ounces kale, center stalks removed, thinly sliced crosswise
• Juice of half a lemon