Kale Caesar Salad with Spicy Mustard Croutons

Ingredients

In a bowl, add all ingredients except the oil. Whisk everything until combined, then slowly drizzle in oil. Season with black pepper.

3-4 cups of torn or sliced chunks of sourdough bread, (or any stale bread!) about 1”-1.5” pieces
2 tbsp olive oil
2 tbsp melted butter
1/2 tsp sriracha (or your favourite red hot sauce)
1/2 tsp Smak Dab Hot Honey Jalapeño
Salt and pepper, to taste

In a bowl, add oil, butter, hot sauce, mustard, and a pinch of salt and pepper. Add the croutons and toss to combine until well-coated.
Preheat oven to 325F. Spread the croutons onto a parchment-lined baking sheet, and bake in the oven for about 10-15 minutes, or until the croutons are lightly golden brown and crispy. Allow to cool.
To assemble, add the kale to a large serving bowl. Spoon over half the dressing, and toss thoroughly to combine. Allow to sit for 10-15 minutes (the dressing will soften the kale slightly, making it more tender). Add the romaine, and toss with the kale. Add more dressing if it needs (taste testing is a good idea here, to gauge how heavily dressed you prefer it).
Once the greens are dressed, sprinkle on a couple handfuls of croutons, and lightly toss into greens. Finish with parmesan shavings, and coarsely ground black pepper.