2 Tblsp. extra virgin olive oil
2 garlic cloves, pressed
1 tsp. Dijon mustard
1 tsp. anchovy paste
2 Tblsp. lemon juice
1 Tblsp. heavy cream
Salt and pepper
1 bunch Lacinato kale, also known as dinosaur kale
1 heart Romaine lettuce
½ red bell pepper, finely diced
Parmesan Folion wraps
Make dressing by whisking first five ingredients. Whisk in heavy cream and season to taste with salt and pepper. Set aside.
Wash and dry kale and lettuce and chop thinly. Combine with bell pepper, dressing and breadcrumbs.
Allow the Folios to come to room temperature for a couple of minutes before adding a mound of salad across the middle. Wrap carefully and use the included wax paper to keep it tight to prevent wrap from drying out.
You may make these a few hours in advanced by keeping them in the refrigerator wrapped in the wax paper and placing them in a re-sealable plastic bag or a container with a tight lid.