4 cloves garlic, sliced thinly on a mandoline
1 bunch organic, tender black (dino) kale, washed,
stems removed and torn into bite sized pieces
1/2 cup Caesar Dressing (see recipe)
30 threads Poached Lemon Peel (see recipe)
3 ounces cotija cheese, broken into crouton sized pieces*
Heat 1/2-inch of vegetable oil in a heavy bottomed skillet to 350 degrees F. Carefully drop garlic into oil, gently stir constantly until edges begin to brown. Remove immediately and drain on paper towel, salt to taste.
Using your hands massage the dressing into the kale, making sure to squeeze the greens in your hand so that you really work in the dressing. Toss in the Poached Lemon Peels and crispy garlic chips. In the hot oil drop crouton size pieces of cotija into the fryer until golden brown. Drain on paper towel, and finish salad with warm cotija croutons.