Tuscan Kale Caesar Salad

By now we all know the incredible health benefits of kale. Why not change up your classic Caesar salad with this super food and partner with a creamy bold dressing that holds up to this hearty green? I pre-tenderize the greens by massaging with a little olive oil, salt, pepper and let sit for 30 minutes. This technique allows the fibrous, chewy green turn to a tender-crisp texture. Add grilled chicken or shrimp for a complete meal. Bonus… the dressed salad stays crisp for up to 3 days!!

Tuscan Kale Caesar Salad

Serves 6

2 tablespoons fresh lemon juice, zest of 1/2 the lemon

2 garlic cloves

1/4 cup mayonnaise

1 teaspoon Dijon mustard

2 teaspoons Worcestershire sauce

3/4 cup extra-virgin olive oil

1/2 cup finely grated Parmesan, divided

2 cups crusty bread crumbs

5 radishes, thinly sliced

Kosher salt and freshly ground black pepper

14 ounces** Tuscan kale, center stalks removed, thinly sliced crosswise (about 8 cups)

**Tuscan kale—also called cavolo nero or Lacinato—has long, narrow, bumpy dark-green leaves.

Preheat oven to 350 degrees. Using a food processor, chop bread in to peas size crumbs. Toss with a little olive oil, salt and pepper. Bake until crispy. approximately 20 minutes.

Combine the first 5 ingredients in a blender; purée until smooth. With machine running, slowly add 3/4 cups of oil, to make a creamy dressing. Add 1/4 cup Parmesan cheese and blend. Season to taste with salt and pepper. Cover and chill. Dressing can be made 2 days ahead.

Remove middle stalk of the kale leaves and chop. Toss kale with a bit of olive oil, salt and pepper. Massage oil into leaves and let sit for approximately 30 minutes. Arrange kale on your serving platter. drizzle with dressing. Top with remaining 1/4 cup Parmesan, crouton crumbs and radish slices.

2 Comments

Find More on ShreddedSprout

Search for Recipes