Deviled Kale Caesar Salad

​From Salad Samurai by Terry Hope Romero (slightly adapted)

Ingredients
Deviled Caesar Dressing 
½ cup unroasted cashews
½ cup hot water
1 roasted red pepper
2 tsps sweet paprika (I have used smoked for a deeper flavor!)
½ tsp cayenne pepper
2 TBSP freshly squeezed lemon juice
1 TBSP olive oil
3 cloves garlic, peeled
2 tsp white miso
1 TBSP Dijon mustard (whole grain works as well)

Kale Salad
6 cups kale (of any kind!) destemmed and torn into bite size pieces
2 cups croutons (homemade or store bought)
½ cup thinly sliced red onions massaged with 1 TBSP fresh lime juice and a pinch of salt

Preparation 
Soak the cashews I the hot water for 30 minutes, until tender. Pulse the cashews and soaking water in a blender along with the rest of the dressing ingredients until smooth. Cover and chill the dressing for at least 10 minutes. 

When ready to serve, toast the dressing with the kale and croutons in a large bowl until completely coated. Transfer to serving plates and garnish with the pickled onions, and a sprinkling of paprika.