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Caesar-Style Kale Salad with Roasted Onions and Ricotta Salata

Ingredients

• Salad Dressing
• 1 1/2 tablespoons 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

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