Kale Caesar Salad with Parmigiano Reggiano
Serves 6
Time 10 min
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.
Special Diets:
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 (1g dietary fiber, 0g sugar), 4g protein.
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.
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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