Kale Caesar Salad with Parmigiano Reggiano

Kale Caesar Salad with Parmigiano Reggiano

Rated:
Recipe Rating: 3.68509
Serves 6
Flavorful kale makes a superb base for an eggless Caesar salad in this easy recipe. Be sure to coat all the kale with the dressing; use your hands to do the job effectively.
Ingredients: 
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoon Dijon mustard
  • 4 anchovies, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons grated Parmigiano Reggiano cheese, plus more for garnish (about 1 ounce total)
  • 1 (0.75-pound) bunch kale, stems and tough ribs removed, leaves thinly sliced
Method: 
In a large bowl, whisk together lemon juice, mustard, anchovies and garlic. Slowly whisk in oil until combined and thickened. Whisk in salt, pepper and grated cheese. Add kale and toss for a few minutes to coat all leaves well. Use a vegetable peeler to make ribbons of cheese for topping the salad.
Nutritional Info: 
Per Serving: 130 calories (100 from fat), 11g total fat, 2g saturated fat, 5mg cholesterol, 310mg sodium, 6g carbohydrates, (1 g dietary fiber), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.