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Kale caesar salad recipe

Kale caesar salad recipe

By Victoria De Villiers
20’ Prep time
15’ Cook time
35’ Total time
440 Calories
4 Serving
Victoria De Villiers 0 Followers

Step by Step

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Step 1

For the dressing: Put the vinegar, Parmesan, Worcestershire, anchovies, egg yolk, lemon zest and juice and garlic in a blender and blend to combine. With the blender running, slowly drizzle in the oil to emulsify. Season with salt, pepper and hot sauce (if desired). Note: if the dressing is too thick, you can thin it by adding a few drops of water while the blender is running.
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Step 2

For the salad: Put the baby kale in a large mixing bowl and add the lemon juice and a pinch of salt. Using your hands, gently massage the kale with the lemon juice for 1 minute, then allow to sit for 5 minutes. Dress to taste with the Caesar dressing and additional salt and pepper. Serve in individual bowls topped with the Pecorino-Romano and croutons.
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Step 3

Any extra dressing can be stored in the refrigerator in an airtight container for up to 3 days.

Ingredient

  • Garlic
    Garlic
  • Egg yolk
    Egg yolk
  • Olive oil
    Olive oil
  • Worcestershire sauce
    Worcestershire sauce
  • Red wine vinegar
    Red wine vinegar
  • Croutons
    Croutons
  • Grated parmesan
    Grated parmesan
  • 10 cups bite-size pieces dinosaur kale (stems removed)
    10 cups bite-size pieces dinosaur kale (stems removed)
  • Grated pecorino-romano cheese (you can substitute parmesan)
    Grated pecorino-romano cheese (you can substitute parmesan)
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