• 5 slices Pane Turano
• 4 cups chopped kale
• 4 cups chopped romaine
• 1 1/3 grated parmesan cheese
• 1/2 plain Greek yogurt
• 3-4 tablespoons fresh lime juice
• 1 tablespoon extra virgin olive oil
• 1-2 teaspoons anchovy paste
• 2 teaspoons Worcestershire sauce
• 1 garlic clove, finely minced
• 1 teaspoon dijon mustard
• 1/4 teaspoon salt
• Pinch black pepper
• 3-4 tablespoons milk
• 2 teaspoons Italian seasoning

① Preheat oven to 375 degrees. Place slices of Pane Turano on a baking sheet, drizzle with olive oil and sprinkle with Italian Seasoning and grated parmesan cheese. Bake for 10 minute or until golden.
② While the bread is baking, add Greek yogurt, 1/2 parmesan cheese, lime juice, olive oil, anchovy paste, Worcestershire sauce, garlic, dijon mustard, salt and pepper to a bowl and whisk until combined. Add in milk for desired thickness. Set aside.
③ Chop toasted bread into small squares and set aside to cool.
④ Toss together kale, romaine, parmesan cheese, caesar dressing and croutons until combined. Serve and Enjoy!