Kale Caesar with Parmigiano Reggiano Roasted Chickpeas
Chickpeas roasted with a dusting of IL Villaggio Parmigiano Reggiano DOP are combined with a kale and homemade croutons then tossed with an unique dressing made with more IL Villaggio Parmigiano Reggiano DOP, tahini, IL Villaggio Balsamic Vinegar PGI and Dijon mustard.
Prep Time: 15 minutes • Cook Time: 20 minutes

Ingredients (Serves 4)

Cesar Salad

  • 1 can (14 ounce) chickpeas, drained
  • 1/4 cup extra virgin olive oil, divided
  • 1/3 cup shredded IL Villaggio Parmigiano Reggiano DOP
  • 2 cups bread cubes, cut into 1/2 inch cubes
  • 2 large heads kale, chopped

Parmigiano Reggiano Tahini Dressing

  • 1/4 cup extra virgin olive oil
  • 1 lemon, juiced
  • 2 Tbsp IL Villaggio Balsamic Vinegar PGI
  • 1 Tbsp Dijon
  • 2 Tbsp tahini dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 garlic cloves, minced
  • ½ cup IL Villaggio Parmigiano Reggiano DOP
  • Salt and pepper

Instructions

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.