Kale Caesar Salad

Name: Kale Caesar Salad
Prep time: 45 min
Total time: 45 min
Cuisine: Latin American, American
Ingredients: 12 ounces curly kale, stemmed and cut into 1‑inch pieces (16 cups); 1 ounce Parmesan cheese, grated (½ cup); 3 ounces baguette, cut into ¾-inch cubes (3 cups); 2 tablespoons extra-virgin olive oil; ¼ teaspoon pepper; 1/8 teaspoon salt; ½ cup mayonnaise; ¼ cup grated Parmesan cheese; 2 tablespoons lemon juice; 1 tablespoon white wine vinegar; 1 tablespoon Worcestershire sauce; 1 tablespoon Dijon mustard; 3 anchovy fillets, rinsed; 1 garlic clove, minced; ½ teaspoon salt; ½ teaspoon pepper; ¼ cup extra-virgin olive oil

5 steps

Prep:45min

Updated at: Wed, 16 Aug 2023 20:27:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories515 kcal (26%)

Total Fat46.5 g (66%)

Carbs16.4 g (6%)

Sugars2.1 g (2%)

Protein9.4 g (19%)

Sodium954 mg (48%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Croutons

Step 1

Adjust oven rack to middle position and heat oven to 350 degrees. Toss all ingredients together in bowl. Bake on rimmed baking sheet until golden and crisp, about 15 minutes. Let croutons cool completely on sheet.

Dressing

Step 2

Process mayonnaise, Parmesan, lemon juice, vinegar, Worcestershire, mustard, anchovies, garlic, salt, and pepper in blender until pureed, about 30 seconds. With blender running, slowly add oil until emulsified.

Salad

Step 3

Place kale in large bowl and cover with warm tap water (110 to 115 degrees). Swish kale around to remove grit. Let kale sit in warm water bath for 10 minutes. Remove kale from water and spin dry in salad spinner in multiple batches. Pat leaves dry with paper towels if still wet.

Step 4

Toss kale with ¾ cup dressing in large bowl. Refrigerate dressed kale for 20 minutes.

Step 5

Toss Parmesan and croutons with dressed kale. Serve, passing remaining ¼ cup dressing at table.

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