Kale Caesar Salad

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.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 336 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.