Photo: Thomas J. Story; Styling: Karen Shinto
Serves 4

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Note: Nutritional analysis is per serving without extra dressing.

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Ratings & Reviews

amyallen's Review

April 26, 2014
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.