Kale Caesar Salad
Ingredients
The croutons
-
2
cups
dark rye bread cubes
-
1
tablespoon
olive oil
-
to taste
salt
-
to taste
pepper
The dressing
-
½
cup
plain Greek yogurt
-
¼
cup
olive oil
-
¼
cup
Parmesan cheese, shredded
-
2
tablespoons
lemon juice
-
1
teaspoon
Dijon mustard
-
1
teaspoon
light soy sauce or liquid aminos
-
½
teaspoon
miso paste
-
1
clove
garlic, crushed
-
to taste
freshly ground black pepper
The salad
-
1
bunch
lacinato kale, destemmed, washed, and torn into bite-sized pieces
-
extra
Parmesan for sprinkling on top
Instructions
- Preheat the oven to 350°F and prepare the croutons by tossing the rye bread cubes with olive oil, salt, and pepper. Bake for 15 minutes until crunchy.
- In a small bowl, combine the Greek yogurt, olive oil, Parmesan cheese, lemon juice, Dijon mustard, soy sauce, miso, garlic, and black pepper to make the dressing. Whisk well and adjust seasonings as needed.
- In a large bowl, toss the torn kale with a small amount of the dressing, massaging it into the leaves to tenderize them. Add more dressing as needed to coat the kale.
- Add the croutons and extra Parmesan to the salad, tossing again to combine.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4 servings
Calories
503
Total fat
23g
Total carbohydrates
60g
Total protein
15g
Sodium
950mg
Cholesterol
6mg
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