Kale caesar salad
Indulge in the delightful combination of fresh kale, crunchy croutons, savory parmesan, and zesty Caesar dressing in this classic Caesar salad recipe. Perfect for a light and flavorful meal.
Ingredients:
- 1 cup chobani greek yogurt, whole milk plain
- 1/2 teaspoon garlic, minced
- 2 teaspoon anchovy paste
- 2 teaspoon dijon mustard
- 1 tablespoon pasteurized egg yolk
- 3 tablespoon lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup ground parmigiano-reggiano
- 2 tablespoon roasted red peppers, small dice
- 1 tablespoon capers, chopped
- 1 cup multigrain bread, 1-inch cubes
- 2 tablespoon extra virgin olive oil
- 6 tablespoon baby kale, washed, stems removed
- 1/4 cup shaved parmigiano-reggiano
Instructions:
- Mix together minced garlic, anchovy paste, Dijon mustard, egg yolk, freshly squeezed lemon juice, salt, and pepper in a food processor until a smooth consistency is reached. Slowly add olive oil while the food processor is running.
- Include Chobani yogurt, grated Parmigiano-Reggiano cheese, diced red bell peppers, and capers in the food processor. Blend briefly until everything is combined. Refrigerate the dressing until needed; it can be prepared a day ahead.
- Coat cubes of bread with olive oil, salt, and pepper. Arrange them on a baking sheet and bake at 160 °C until they turn golden and crispy. After baking, let them cool to room temperature before storing in an airtight container until serving. The croutons can be prepared a day in advance.
- Combine the prepared greens and croutons in a salad bowl. Add the dressing to your liking and toss everything together. Sprinkle some extra grated Parmigiano-Reggiano on top before serving. Enjoy the salad immediately.
Summary:
- Calories: 866 kcal
- Fat: 60 g
- Protein: 45 g
- Carbs: 36 g
- Potassium: 656 mg
- Magnesium: 106 mg