Description
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.
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.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 4