Kale Caesar Salad recipe

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Ingredients

½ cup mayonnaise
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, minced
2 oil-packed anchovy fillets
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 bunch kale, ribs removed and leaves torn into pieces
1 cup Caesar salad croutons
2 tablespoons shaved Parmigiano-Reggiano cheese

Nutrition Info

336.2 calories
carbohydrate: 21.1 g
cholesterol: 16.5 mg
fat: 25.7 g
fiber: 2.3 g
protein: 8 g
saturatedFat: 4.3 g
servingSize: -
sodium: 790.5 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.

  2. Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.

Recipe Yield

4 servings

Recipe Note

Traditional Caesar salad that uses kale instead of romaine! Makes 4 side-dish portions, but you can make it a main dish meal by topping it with a grilled protein, such as chicken or salmon! You may have leftover dressing, depending on how much you like. It keeps well in the refrigerator for up to a week.

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