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.
Provided by Kim's Cooking Now
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 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, Sodium 790.5 mg, Sugar 2 g
KALE CAESAR SALAD
Steps:
- Gather your ingredients. Preheat the oven to 400 F.
- Remove the tough stems from the kale and chop it as coarsely or finely as you like. We went for thin strips, but you can use larger pieces if desired. Drizzle with 1 tablespoon of lemon juice and massage with your hands to soften; set aside.
- Meanwhile, toss the bread cubes with the olive oil, garlic powder, and salt on a baking sheet.
- Bake for 12 minutes or until the bread is golden brown, shaking the baking sheet after 6 minutes to ensure even browning.
- Add the mayonnaise, parmesan cheese, garlic clove, dijon mustard, anchovy fillet(s), remaining lemon juice, Worcestershire sauce, and black pepper to a food processor. Blend until completely smooth, then with the processor on low, slowly drizzle in the olive oil as it is blending.
- Add the dressing to the bowl with kale. Using a wooden spoon, pound the kale and the dressing together. This will tenderize the kale and help it absorb the flavors from the dressing. Stir and continue to pound with the spoon for another minute. It's hard to bruise the kale, so don't be afraid.
- Chop the baked bread cubes until they resemble large breadcrumbs.
- Toss the dressed salad with the shaved parmesan and crumbled croutons. Serve immediately.
Nutrition Facts : Calories 1444 kcal, Carbohydrate 54 g, Cholesterol 93 mg, Fiber 10 g, Protein 28 g, SaturatedFat 25 g, Sodium 2452 mg, Sugar 8 g, Fat 127 g, UnsaturatedFat 0 g
KATIE'S BIG KALE CAESAR BY SUNNY
This salad is inspired by my co-host Katie Lee Biegel and her big salads.
Provided by Sunny Anderson
Categories side-dish
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Start the salad: In a large bowl, add the kale and lemon juice. With your hands, massage the kale to make it more tender.
- Make the dressing: In a medium bowl, mix together the mayonnaise, Dijon, Worcestershire, lemon juice, parsley, anchovy paste and salt and pepper to taste.
- Finish the salad: Add the romaine to the kale and toss to distribute. Add the sunflower seeds and a drizzle of dressing and toss to coat. Add the tomatoes, avocado and Parmesan crisps and serve.
KALE CAESAR SALAD
I love Caesar salad recipes, so I created this kale Caesar salad. It's perfect paired with chicken or steak for a light weeknight meal. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, toss kale, romaine, croutons and cheese. For dressing, combine remaining ingredients in a small bowl; pour over the salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 148 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 417mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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