Kale caesar salad

Indulge in the bold flavors of this classic kale Caesar salad recipe. Crisp, fresh ingredients toss together for a mouthwatering culinary experience.

Ingredients:

• 1/4 cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice 
• 2 tablespoons freshly grated Parmesan
• 1 tablespoon olive oil 
• 2 teaspoons Dijon mustard 
• 1 teaspoon anchovy paste 
• 1/2 teaspoon coarsely ground fresh black pepper 
• 1/2 teaspoon kosher salt 
• 1 clove garlic, grated 
• 3 tablespoons olive oil
• 3 slices sourdough bread, diced into 1/4-inch pieces 
• 1/2 teaspoon kosher salt 
• 2 tablespoons plus 1/4 cup freshly grated Parmesan
• One 5-ounce container baby kale 

Instructions:

1. To make the dressing: Combine the mayonnaise, lemon juice, Parmesan, olive oil, mustard, anchovy paste, pepper, salt, and garlic in a large bowl by whisking them together. Let it sit for a while to allow the flavors to blend.
2. For the salad: Warm up a large skillet on medium heat. Pour in the oil and let it heat for about 30 seconds, then throw in the bread cubes. Cook while stirring frequently until the bread cubes start to turn golden and crunchy, which should take around 6 minutes. Sprinkle with salt and 2 tablespoons of Parmesan, and continue cooking until the cubes are uniformly golden and crispy, for another 3 minutes. Transfer the cubes to a plate lined with paper towels to absorb excess oil.
3. Combine the baby kale with the dressing in the bowl. Gently mix to coat the kale. Mix in the toasted bread cubes and the remaining 1/4 cup of Parmesan, and toss the salad one more time.

Summary:

• Calories: 2380 kcal
• Fat: 130 g
• Protein: 78 g
• Carbs: 229 g
• Potassium: 1146 mg
• Magnesium: 225 mg