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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.

Jolena Owen, Boise
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story; Styling: Karen Shinto

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

326 calories; calories from fat 63%; protein 13g; fat 23g; saturated fat 3.8g; carbohydrates 20g; fiber 2.8g; sodium 1242mg; cholesterol 26mg.
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