Kale Caesar Salad
A fresh take on Kale Caesar Salad! Thin and tender ribbons of Italian kale tossed with a simple, creamy dressing (that doesn't require a raw egg), shredded parmesan cheese and crunchy garlic and olive oil breadcrumbs instead of croutons.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
For the dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 small clove garlic
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon anchovy paste optional but recommended! :)
- salt and freshly ground black pepper to taste
For the 'croutons':
- 1 tablespoon olive oil
- 1 clove garlic
- 1/3 cup panko breadcrumbs
- pinch kosher salt
For the salad:
- 1 bunch Italian kale sliced crosswise into thin ribbons
- 1 ounce shredded Parmesan cheese
To make dressing: In a small bowl, whisk together first 5 dressing ingredients (lemon juice through anchovy paste) until smooth. Season to taste with salt and pepper. Set aside.
Heat a skillet over medium heat. Add olive oil and garlic; cook and stir just until fragrant. Sprinkle in panko breadcrumbs; cook and stir until garlic and breadcrumbs are golden brown. Season with kosher salt and transfer to a small bowl (mixture could burn if left in the hot skillet).
Place kale ribbons in a large serving bowl. Pour dressing over and add 2/3 of toasted breadcrumbs and Parmesan cheese; toss to coat evenly. Sprinkle with remaining breadcrumbs and cheese. Serve.
Calories: 168kcal | Carbohydrates: 10g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 264mg | Potassium: 350mg | Vitamin A: 6805IU | Vitamin C: 84.2mg | Calcium: 189mg | Iron: 1.3mg