Time: 30 minutes. Kale takes the place of lettuce in this twist on traditional Caesar, and wilting the greens on the grill adds a subtle smoky flavor.
6 tablespoons mayonnaise
6 tablespoons olive oil
1/4 cup Dijon mustard
1/4 cup grated parmesan cheese
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire
4 teaspoons minced garlic
4 anchovy fillets, minced
2 bunches kale, stems and ribs removed
1 cup croutons
1/2 teaspoon freshly ground black pepper
How to Make It
Prepare a grill for medium heat (about 350°; you can hold your hand 5 in. above cooking grate only 6 seconds). In a large bowl, whisk together mayonnaise, oil, mustard, parmesan, lemon juice, Worcestershire, garlic, anchovies, and 1/4 cup water. Pour half the dressing into a small bowl and set aside.
Working in batches, lay kale flat on the grill and cook on both sides until edges get brown and crispy and kale starts to wilt, about 4 minutes total. Let cool slightly, then add to the dressing in the large bowl and toss to coat. Evenly divide kale among 4 salad plates. Top with croutons and a sprinkle of pepper. Serve extra dressing on the side.
Note: Nutritional analysis is per serving without extra dressing.
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This was an interesting twist on the classic Caeser salad but much healthier! Grilling the kale tu.ned out to be easier than expected. I used freshly shaved parmesan cheese and home made croutons. This salad was served to guests with steak and baked potato and berry trifle.
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