CAESAR****Baby Kale Caesar with Buttermilk Dressing and Chicken or Flank Steak

By Unblond1

09/07/16 - VVG for both

Ingredients

• Salad:
• 1 container (5 ounces) baby kale (I used about 4/5ths)
• 4 ounces poached chicken, shredded or
• 6 ounces (1/2 recipe) Grilled Beef Tagliata
• 1/2 cup olive-oil croutons
• 4 slices microwave bacon
• Creamy Buttermilk Dressing:
• 2 tablespoons buttermilk
• 1 tablespoon fresh lemon juice
• 1 tablespoon Hellmann's light
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon anchovy paste
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon best extra-virgin olive oil
• 2 tablespoons grated parmigiano reggiano
• 20 grams shaved parmigiano reggiano or manchego or combination

Details

Servings 2

Preparation

Step 1

Dressing:

In a glass jar, add all ingredients except olive oil and cheese and shake the jar to incorporate the ingredients. Add the olive oil and shake well to emulsify. Add the grated cheese and shake well again and refrigerate until serving time.

Salad:

Toss kale with dressing. Add the croutons and bacon and toss to blend, then plate, topping with protein of choice and grating or shaving the cheese over top and garnishing with a lemon wedge.

Nutrition Facts - 2 Servings - not including protein of choice

Calories 371.2
Total Fat 26.8 g
Saturated Fat 10.2 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 7.2 g
Cholesterol 58.7 mg
Sodium 1,052.8 mg
Potassium 38.6 mg
Total Carbohydrate 12.8 g
Dietary Fiber 1.8 g
Sugars 2.0 g
Protein 19.7 g