Olive oil as needed (about 1 Tablespoon should do it)
Kosher salt and freshly ground pepper, to taste
½ cup Vegenaise (I like soy-free) or good quality mayonnaise
2 Tablespoons water
¼ teaspoon lemon zest
1 ½ Tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon anchovy paste
½ teaspoon Dijon mustard
1 pound Tuscan kale, stems removed, leaves cut into chiffonade (very thin)—you should have about 12 cups of cut kale
1 cup halved cherry tomatoes (optional)
Shaved Parmigiano-Reggiano cheese for garnish (optional)
Instructions
Preheat an oven to 350 degrees. Line a baking sheet with parchment paper.
Arrange bread on the prepared baking sheet and toss with olive oil, salt and pepper. Bake until the croutons are golden brown, about 20 minutes.
Meanwhile, in a medium bowl, whisk together the Vegenaise, water, lemon zest and juice, garlic, anchovy paste, mustard, pepper to taste and a pinch of salt. Put the kale in a large bowl and toss with enough dressing to coat. If you massage the dressing into the kale, the leaves will soften a bit.
Top with the croutons and cherry tomatoes and garnish with cheese. Serve the remaining dressing alongside.
Recipe by Pamela Salzman at https://pamelasalzman.com/kale-salad-with-creamy-lemon-dressing-dairy-free-recipe-2/