2 cups Florida kale (washed and dried, with tender tips hand-torn from the stems)
2 cups Florida romaine or leaf lettuce, hand-torn
3 tbsp panko breadcrumbs
1 tsp Florida all-purpose seasoning blend (Everglades)
Parmesan cheese, grated
Fresh ground pepper, to taste
For Caesar Dressing
½ cup Parmesan cheese, grated
2 lemons, juiced and zested
⅔ cup olive oil
1 tbsp Dijon mustard
2 garlic cloves
3-4 anchovies
Sea salt and fresh ground pepper, to taste
Preheat a small sauté pan over medium heat. Add the panko breadcrumbs and toast for 2-3 minutes, until slightly browned. Add the Florida all-purpose seasoning and stir. Let cool to room temperature.
To make the dressing, combine Parmesan, lemon juice and zest, olive oil, Dijon mustard, garlic, anchovies, salt and pepper in a food processor. Pulse until blended. Adjust seasoning and refrigerate until use.
To assemble the salad, add hand-torn Florida kale and romaine to a mixing bowl. Toss with desired amount of dressing. Transfer to a serving bowl and top with freshly grated Parmesan, toasted panko, lemon wedge and pepper. Serve cold with extra dressing and Parmesan on the side.
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