Kale Caesar Salad

By kathryns

Can keep salad in 'frig up to 6 hrs before serving. You'll want extra parmesan and croutons to serve.

Ingredients

• 12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups)
• 3 ounces rustic 100 percent whole-grain bread, cut into ½-inch cubes (1½ cups)
• 2 tablespoons cold-pressed extra-virgin olive oil
• Salt and pepper
• 3 tablespoons mayonnaise
• 3 tablespoons organic plain low-fat yogurt
• 1 ounce Parmesan cheese, grated (½ cup)
• 1 tablespoon lemon juice
• 2 teaspoons white wine vinegar
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 3 anchovy fillets, rinsed and minced
• 1 garlic clove, minced

Details

Servings 6
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 350 degrees. Place kale in large bowl and cover with warm tap water (110 to 115 degrees). Swish kale around to remove grit. Let kale sit in warm water bath for 10 minutes. Remove kale from water and spin dry in salad spinner in multiple batches. Pat leaves dry with paper towels if still wet.

2. Toss bread, 1 tablespoon oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in bowl. Spread on rimmed baking sheet and bake until golden and crisp, about 15 minutes. Let croutons cool completely on sheet. (Cooled croutons can be stored at room temperature for up to 24 hours.)

3. In large bowl, whisk mayonnaise, yogurt, ¼ cup Parmesan, lemon juice, vinegar, Worcestershire sauce, mustard, anchovies, garlic, ½ teaspoon salt, and ½ teaspoon pepper together until well combined. Whisking constantly, drizzle in remaining 1 tablespoon oil until combined.

4. Toss kale with dressing and refrigerate for at least 20 minutes or up to 6 hours. Toss dressed kale with croutons and remaining ¼ cup Parmesan. Serve.