Caesar-Style Kale Salad with Roasted Onions and Ricotta Salata

Ingredients:
Dressing:
1 1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon rice wine vinegar
12 capers, roughly chopped (if salt-packed, rinse before chopping)
1 to 2 large anchovies, roughly chopped (if salt-packed, remove tail, fins, and bones before chopping)
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste

The rest of the salad:
2 sweet onions, preferably Vidalia or Walla-Walla
2 sprigs fresh thyme
1 sprig fresh rosemary, about 1 inch long
3 1/2 tablespoons extra virgin olive oil, divided
2 to 3 slices day-old, best-quality bread (I like ciabatta or sourdough boule)
1 small bunch Lacinato kale
2 slices thick cut bacon
1/2 cup grated ricotta salata cheese (or you can substitute feta)
Kosher salt and freshly ground pepper to taste

Go HERE for the full recipe!

[Photo by James Ransom/Food52]

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