Kale Caesar Salad

• 1 large bunch kale, stems removed and leaves torn
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 2 anchovy fillets, minced (optional for pescatarian)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup croutons
• 2 tablespoons fresh parsley, chopped (optional)

Steps

1. 1 In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, anchovies (if using), Parmesan, Worcestershire sauce, pepper, and salt to make the dressing.
2. 2 Place kale in a large bowl and massage with about half of the dressing until leaves are tender and slightly darkened, about 2 minutes.
3. 3 Toss the kale with croutons and remaining dressing until well combined.
4. 4 Top with additional Parmesan shavings and parsley if desired.
5. 5 Serve immediately, or let it rest for flavors to meld.

Nutrition

Tips

• Massaging the kale is key to making it tender and flavorful.
• For a vegan option, omit the Parmesan and anchovies, and use a vegan Worcestershire sauce.
• Make the dressing ahead for a quick assembly.

Storage

Store in an airtight container in the fridge for up to 2 days. Add dressing sparingly if making ahead to prevent kale from becoming soggy. Toss gently before serving.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve alongside a crusty bread and a glass of crisp white wine.

FAQ