Kale caesar salad
Indulge in the classic flavors of a kale caesar salad, featuring crisp greens, creamy dressing, savory parmesan, and a hint of zesty lemon. The perfect blend of healthy and delicious!
Ingredients:
- 1/4 cup red wine vinegar
- 2 tablespoons grated Parmesan
- 1 teaspoon Worcestershire sauce
- 4 anchovies, drained and/or rinsed
- 1 large egg yolk, preferably pasteurized
- Zest and juice of 1 lemon
- 1 clove garlic, roughly chopped
- 3/4 cup olive oil, or more as needed
- Kosher salt and freshly cracked black pepper
- Hot sauce, as desired
- 8 to 10 cups bite-size pieces dinosaur kale (stems removed)
- Juice of 1 lemon
- Kosher salt and freshly cracked black pepper
- 1/2 cup grated Pecorino-Romano cheese (you can substitute Parmesan)
- 1 cup croutons
Instructions:
- To make the dressing: Combine vinegar, Parmesan cheese, Worcestershire sauce, anchovies, egg yolk, lemon peel and juice, and garlic in a blender. Blend until smooth. While the blender is running, slowly pour in the oil to create an emulsion. Season with salt, pepper, and a touch of hot sauce if you like. If the dressing is too thick, you can thin it out by adding a few drops of water during blending.For the salad: In a large mixing bowl, place the baby kale and drizzle with lemon juice and a pinch of salt. Gently massage the kale with the lemon juice using your hands for about a minute, then let it rest for 5 minutes. Add the Caesar dressing to your liking and adjust the seasoning with more salt and pepper. Serve in individual bowls, garnished with Pecorino-Romano cheese and croutons.Any leftover dressing can be refrigerated in an airtight container for up to 3 days.
Summary:
- Calories: 2488 kcal
- Fat: 211 g
- Protein: 77 g
- Carbs: 104 g
- Potassium: 4868 mg
- Magnesium: 490 mg