Description
A nutrient-dense evolution of the traditional Caesar salad, this recipe replaces delicate romaine with hearty dinosaur kale for superior crunch and flavor. Using a technique of massaging the greens with a rich, egg-free garlic dressing ensures the kale is tender and flavorful. Perfectly balanced with fresh lemon, zesty Dijon mustard, and savory Parmesan, this salad is a robust meal that holds its texture beautifully, making it an excellent choice for meal prep or a sophisticated side dish.
Ingredients
2 large bunches Lacinato Kale, stems removed and chopped
1/2 cup extra virgin olive oil
3 tbsp fresh lemon juice
2 tsp Dijon mustard
2 cloves garlic, minced
1/2 cup Parmesan cheese, shaved or freshly grated
2 cups sourdough bread, cubed
Instructions
Wash kale thoroughly under cold water.
Strip the leaves from the central woody ribs and chop into bite-sized ribbons.
Place kale in a large bowl, drizzle with one tablespoon of olive oil, and massage firmly for three minutes until dark and soft.
Whisk lemon juice, Dijon mustard, and minced garlic in a small bowl.
Slowly drizzle in the remaining olive oil while whisking until the dressing is emulsified.
Stir half of the Parmesan cheese into the dressing.
Preheat oven to 375°F and toast bread cubes for 5 minutes until golden brown.
Toss the kale with the dressing, top with crispy croutons and the remaining Parmesan cheese.
Notes
Removing the fibrous stems is crucial for achieving the right texture. You can dress this salad up to 3 hours before serving as kale maintains its integrity much better than traditional lettuce.
- Prep Time: 15
- Cook Time: 5
- Category: Summer Desserts
- Method: Mixing and Baking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 large bowl
- Calories: 285
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg