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Kale Caesar Salad

Kale Caesar Salad

A nutritious and flavorful twist on the classic Caesar salad, featuring hearty kale, a creamy dressing, and crunchy homemade croutons.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 2 bunches of Lacinato (Dino) or Curly Kale (approx. 8-10 cups)
  • 1/2 cup Extra Virgin Olive Oil
  • 3 tablespoons Freshly Squeezed Lemon Juice
  • 1 teaspoon Anchovy Paste (or minced anchovies)
  • 2 cloves Fresh Garlic Cloves, minced
  • 1 tablespoon Dijon Mustard
  • 1/2 cup Grated Parmesan Cheese
  • Sea Salt and Freshly Ground Black Pepper to taste
  • 1 cup Homemade Croutons or Toasted Breadcrumbs

Method
 

  1. Wash the kale leaves thoroughly in cold water and dry them completely. Remove the tough center ribs and slice the leaves into thin ribbons.
  2. Drizzle a teaspoon of olive oil and a pinch of salt over the kale. Massage the leaves for 2-3 minutes until they soften and turn a darker green.
  3. In a small bowl, whisk together minced garlic, anchovy paste, Dijon mustard, and lemon juice. Slowly stream in the olive oil while whisking to create an emulsion.
  4. Stir in grated parmesan cheese and season with salt and black pepper.
  5. Pour the dressing over the massaged kale and toss thoroughly to coat. Top with croutons and an extra sprinkle of parmesan before serving.

Notes

Use room temperature ingredients for the dressing for better emulsion. Let the salad sit for 10-15 minutes after tossing to enhance flavors. Store leftovers in an airtight container for up to three days.