Description
A quick and easy 15-minute kale Caesar salad featuring tender massaged kale, a creamy homemade Caesar dressing, crunchy croutons, and savory Parmesan cheese. Perfect for a light and healthy lunch or a refreshing side dish.
Ingredients
Scale
For the Salad
- 4 cups chopped kale (stems removed)
- 1 cup croutons
- 1/2 cup grated Parmesan cheese
- Shaved Parmesan cheese, for garnish
- Salt, to taste
- Black pepper, to taste
For the Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 1 garlic clove, grated
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon anchovy paste (optional)
- 2 tablespoons olive oil
Instructions
- Prepare the kale: Remove the stems from the kale and chop the leaves into bite-sized pieces to make them easier to eat.
- Massage the kale: Drizzle a small amount of olive oil over the kale and massage it with your hands for 1 to 2 minutes until the leaves soften and slightly wilt.
- Make the dressing: In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, grated garlic, Parmesan cheese, anchovy paste (if using), and olive oil until the dressing is smooth. Season with salt and pepper to taste.
- Toss kale with dressing: Pour the prepared dressing over the massaged kale and toss thoroughly until every leaf is evenly coated.
- Add croutons and cheese: Mix in the croutons and grated Parmesan cheese and toss gently again to combine.
- Garnish: Garnish the salad with extra shaved Parmesan cheese and a squeeze of fresh lemon juice for brightness.
- Serve immediately: Serve the salad right away to enjoy the best texture and flavor, as the croutons will stay crunchy.
Notes
- Massaging the kale is key to softening its texture and making the salad more palatable.
- Anchovy paste is optional but adds authentic Caesar salad flavor.
- Use freshly grated Parmesan for the best taste and texture.
- To keep croutons crunchy, add them just before serving.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
