This twist on the classic salad may be found in Elena’s brand-new cookbook. Follow the steps below to make a Kale and Radicchio Caesar Salad with a vibrant flavor and crunchy texture.

Start by heating the garlic croutons first while the oven is preheating. While preparing the remaining salad ingredients, spread them out on a baking pan and warm them to perfection.

Cut Tuscan kale into bite-sized pieces and place in a big bowl. Mix the baby kale and radicchio with your hands to create a lovely contrast of hues and textures.

Then, add your recommended quantity of tahini dressing for a creamy and tangy touch. Squeeze in the juice of a lemon, drizzle a generous glug of olive oil, and sprinkle a pinch of flaky sea salt and a few twists of freshly ground black pepper. To ensure that the salad has an even coating of dressing, gently toss it.

Take the savory garlic croutons out of the oven and combine them with the finely shredded Parmesan in the salad. Give the salad one more toss to spread the taste and texture.

This recipe yields 4-6 servings, making it perfect for a family gathering or a delightful addition to any meal.