This is a favorite in our house. We make it with baby kale and micro kale and all kinds of toppings depending on what we have in the house.
Put everything into a blender and blend. I suggest adding the milk and parmesan first and then the mayo. Otherwise the mayo gets stuck to the bottom of the blender cup.
1/4 cup parmesan - We use Follow Your Heart
1/4 cup Milk
3/4 cup mayo
1 1/2 tbsp Dijon mustard
1 1/2 tbsp lemon juice
1 tbsp agave, maple syrup, etc.
1 tbsp olive oil
2 tsp minced garlic
2 tsp capers
1 tsp soy sauce
1 tsp white vinegar
Time to assemble the salad:
Throw some chopped kale leaves or, we prefer Micro Kale, on a plate, toss on some roasted chickpeas or croutons, drizzle the dressing and sprinkle with more parmesan.
Add some fried onions, cherry tomatoes, roasted pumpkin seed etc. have fun with it but I highly suggest adding the fried onion, those really kick it up and are so yummy and crunchy.
Roasted Chick Peas
2 15.5oz cans chick peas
2 teaspoons olive or avocado oil
1/2 teaspoon dried oregano
1/4 teaspoon coarse sea salt
1/4 teaspoon garlic powder
pinch cayenne pepper
Preheat oven to 400. Drain, rinse, drain again. Dry chickpeas on a kitchen towel The dryer they are, the crispier they'll get while roasting. Spread chickpeas out on baking sheet. Drizzle with oil and spices then toss well. Roast for 30 minutes, stir and then continue roasting for another 10-15 minutes, until crispy.