If you are going to include Gluten Free Sourdough Croutons on your salad be sure to make them the day before so they have time to cool completely.

Prepare your gluten free caesar dressing using my recipe.

Remove the coarse stems from your tuscan (dinosaur) kale. The stems are bitter and need to be removed.

Coarsely chop the kale leaves and place in a large bowl. Pour your desired amount of gluten free caesar dressing over the kale leaves. Toss to thoroughly coat the kale leaves.

Top the salad with gluten free sourdough croutons and 2 tablespoons of finely grated Parmigiano-Reggiano.

Place the salad in the refrigerator to chill and serve cold. 

If you have leftover salad you can store it in the refrigerator for up to 3 days. Store the croutons separately so they don't get soft.