Cesar Salad
Parmigiano Reggiano Tahini Dressing
Preheat oven to 425 degrees F.
On a large rimmed baking sheet combine, 2 Tbsp olive oil, IL Villaggio Parmigiano, and chick peas. Toss well to evenly coat. On a separate baking sheet add bread cubes with 2 Tbsp olive oil. Season with salt and pepper. Transfer to the oven and roast for 20 minutes, or until crisp.
Meanwhile, make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
In a large bowl toss the roasted chickpeas in with the kale. Add the dressing and toss to combine. Top the salad with croutons and additional Il Villaggio Parmigiano Reggiano.