Kale Caesar Salad with Parmesan Crisps
 

Kale Caesar Salad with Parmesan Crisps

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We're jumping on the kale Caesar bandwagon because it's just so good! Kale is such a great choice for Caesar salads because the dressing doesn't weigh down the kale. Because it is kale, this salad keeps well and would make a great packed lunch.

SERVING SIZE

2

INGREDIENTS

1 head lacinato kale

2-3 anchovy fillets (optional)

1 garlic clove

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 cup olive oil

1/2 cup Parmesan cheese, grated

salt and pepper to taste

 

INSTRUCTIONS

To make the Parmesan crisps: preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone mat or generously grease the sheet with oil. Place tablespoon-sized mounds of Parmesan cheese on the mats and gently flatten. Note: reserve one teaspoon of cheese for the dressing. Bake for 3-10 minutes, or until golden brown. (The time will vary depending on how fine the Parmesan was grated, so check the crisps periodically). Remove from the oven and let cool.

Tear the leaves of the kale off the stems and place in a serving bowl. Massage the kale for a minute to break down the kale and make it softer.

To make the dressing: using a fork or mortar and pestle, grind the anchovies and garlic into a rough paste. Put in a bowl and whisk in the Worcestershire sauce, Dijon, lemon juice, olive oil and 1 teaspoon Parmesan cheese.

Drizzle the dressing over the kale and toss to combine. Place some Parmesan crisps on top of each salad and serve.

  PRINT VERSION

vegetable plate

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