Makes: 4-6 servings

Shallot Yogurt Dressing Ingredients:

• ¾ cups plain greek yogurt
• ¼ cup shallot confit, roughly chopped (see recipe)
• 1 tbsp shallot confit oil
• 2 tbsp packed fresh mint leaves, coarsely chopped
• 1 tbsp fresh lemon juice
• Salt and pepper

Crouton Ingredients:

• 1 tbsp garlic confit oil or EVOO
• 2 thick slices day old bread torn into pieces
• Flake salt
• ¼ cup toasted hazelnuts, roughly chopped
• 1 bunch Russian kale
• ½ head radicchio
• ½ tbsp white balsamic
• ⅓ cup EVOO
• 1-2 tbsp water
• 2 oz (or more) block parmesan, shaved

DIRECTIONS:

Dressing: combine yogurt, shallot confit, oil, mint, and lemon juice.  Season with salt and pepper. 

Croutons: Place oil in frying pan over medium heat.  Toss in bread chunks without overcrowding pan. Cook until golden, tossing as needed.  Remove and place on paper towels.  Sprinkle with flake salt while warm.  Allow to cool completely then place in zip lock bag and crush with rolling pin. 

Kale: Preheat charbroiler to medium high.  In a large bowl, toss kale with olive oil and season with salt and pepper.  Drizzle in water and mix well.  Put kale on hottest area of charbroiler and once leaves begin to char, about 30 seconds, flip over to char other side.  Move kale to cooler zone, stacking leaves on top of one another and continue cooking until slightly wilted, about 2 mins.  Transfer to plates.  Drizzle with dressing and scatter with hazelnuts, crouton crumble and shaved parm.