Kale Caesar Salad

AuthorLauren TimmermanCategoryDifficultyBeginner

Step up your classic Caesar salad with kale! Kale is one of the most nutritious greens you can eat. It's packed with Vitamin C and Vitamin A, which is good for your immune system as well as your eyesight! Not only is kale nutritious, but it also has that satisfying crunch that is still loved in a great Caesar salad. 

You can enjoy this dish as a side, or pair with your favorite lean protein such as grilled chicken or sautéed tempeh to make it into a meal. Enjoy!

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients
 extra-virgin olive oil
 2 garlic cloves, mashed
 1 pinch crushed red pepepr
 ½ cup Parmigiano, grated
 1 lemon, juiced and zested
 3 anchovy fillet
 2 shakes of Worcestershire sauce
 kosher salt
 Freshly ground black pepper
 1 bunch red curly kale
 grilled chicken breast, optional

Directions
1

In a bowl with a food processor, combine the Parmigiano, lemon zest, juice, garlic, Dijon, anchovies, and Worcestershire. Puree until mixture is smooth, 15 seconds. Pulse in ¼ cup olive oil. Then run the processor for about 10 seconds.

2

In a large bowl toss the kale with 2/3 dressing and top with grilled chicken breast. Allow the salad to sit for about 3 minutes to soften. Top with shaved Parmigiano. Salt and pepper to taste.

Nutrition Facts (without chicken): Calories 135, Fat 8g, Cholesterol 25mg, Sodium 345mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugar 1g, Protein 10g

*adapted from Anne Burrell of the Food Network

Ingredients

Ingredients
 extra-virgin olive oil
 2 garlic cloves, mashed
 1 pinch crushed red pepepr
 ½ cup Parmigiano, grated
 1 lemon, juiced and zested
 3 anchovy fillet
 2 shakes of Worcestershire sauce
 kosher salt
 Freshly ground black pepper
 1 bunch red curly kale
 grilled chicken breast, optional

Directions

Directions
1

In a bowl with a food processor, combine the Parmigiano, lemon zest, juice, garlic, Dijon, anchovies, and Worcestershire. Puree until mixture is smooth, 15 seconds. Pulse in ¼ cup olive oil. Then run the processor for about 10 seconds.

2

In a large bowl toss the kale with 2/3 dressing and top with grilled chicken breast. Allow the salad to sit for about 3 minutes to soften. Top with shaved Parmigiano. Salt and pepper to taste.

Kale Caesar Salad
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