Kale is used in the classic Caesar salad in place of romaine! Makes four side-dish pieces, but you can turn it into a major dish by adding grilled chicken or fish on top! Depending on how much you like the dressing, you might have leftovers. For up to a week, it keeps nicely in the refrigerator.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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 (Optional)
- 1 bunch kale, ribs removed and leaves torn into pieces
- 1 cup Caesar salad croutons
- 2 tablespoons shaved Parmigiano-Reggiano cheese (Optional)
Instructions
- 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.
- 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.
- Nutrition data for this recipe includes the full amount of dressing. The actual amount of dressing consumed will vary. Refrigerate any leftover dressing for another use.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 791 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |