Kale Caesar Salad
Ingredients
The salad
-
1
large bunch
kale
-
shaved
parmesan
parmesan cheese
The croutons
-
1
loaf
country bread
-
3
tablespoons
olive oil
-
to taste
kosher salt
-
to taste
freshly cracked black pepper
The Caesar dressing
-
6
flat
anchovies
-
1
clove
garlic
-
2
egg yolks
large eggs
-
2
tablespoons
lemon juice
-
¾
teaspoon
Dijon mustard
-
6
tablespoons
avocado oil
-
3
tablespoons
freshly grated parmesan
Instructions
- Preheat the oven to 375°F.
- Place the chopped kale in a large bowl and set aside.
- On a baking sheet, toss torn bread pieces with olive oil, salt, and pepper.
- Bake the bread for about 10 minutes, tossing occasionally, until golden brown.
- Transfer the croutons to a bowl and set aside.
- In a food processor, chop the anchovies and garlic, then add egg yolks, lemon juice, and mustard.
- With the processor running, slowly drizzle in the avocado oil until the mixture thickens.
- Add grated parmesan and pulse to combine.
- Pour the dressing over the kale and massage it into the leaves.
- Top the salad with croutons and shaved parmesan, then serve immediately.
Nutrition Facts (estimated)
Servings
6-8
Calories
351
Total fat
27g
Total carbohydrates
19g
Total protein
10g
Sodium
454mg
Cholesterol
73mg
You might also like