Kale Caesar Salad

Kale Caesar Salad

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

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The robust flavor of chopped kale stands up to the tart Caesar dressing. Serve as a first course or as a side salad with grilled chicken, beef, or lamb.

  • Salad
  • 1 1/2 Pounds Green Kale (Stems Discarded & Chopped)
  • 1 1/2 Cups Croutons (Homemade Is Best)
  • 1 Cup Shaved Parmesan
  • Anchovy Dressing
  • 4 Minced Garlic Cloves
  • 1/8 Teaspoon Kosher Salt
  • 1/8 Teaspoon Freshly Ground Pepper
  • 2 Tablespoons Dijon Mustard
  • 1/2 Cup Grated Parmesan
  • 1 1/2 Tablespoons Finely Chopped Anchovies
  • 1/2 Cup Red Wine Vinegar
  • 2 Teaspoons Lemon Juice
  • 2 Egg Yolks
  • 2 Cups Olive Oil
  1. In a large-size serving bowl, place chopped kale. Set aside.
  2. In a food processor or blender mix garlic, kosher salt, pepper, Dijon mustard, Parmesan, anchovies, red wine vinegar, lemon juice, and egg yolks. Slowly drizzle in olive oil until dressing is thick.
  3. Add croutons and shaved Parmesan to chopped kale and toss well. Slowly drizzle anchovy dressing onto salad and toss again.
  4. Serve immediately.
  5. Serves 4
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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