|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 127g||163%|
|Saturated Fat 25g||123%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 10g||36%|
|Total Sugars 8g|
|Vitamin C 164mg||820%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Kale Caesar salad is the perfect creamy, crunchy salad—and it's packed with nutrients and antioxidants. Raw kale has the highest levels of minerals and antioxidants. Cooking may reduce the nutritional value of kale, so this raw salad is a great way to get the full benefit of those nutrients (though most nutritionists say it's best to eat both raw and cooked kale dishes). If you don’t know how to prepare kale, you can end up with a tough, chewy dish, but with our tips you can learn how to make this easy and simple salad without any tough pieces or bitterness.
For the Salad:
6 cups curly or lacinato kale
2 cups cubed country-style or Italian bread
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup parmesan cheese, shaved
For the Caesar Dressing:
1 cup mayonnaise
1/2 cup parmesan cheese, grated
1 clove garlic
1 tablespoon Dijon mustard
1 to 2 anchovy fillets
3 tablespoons lemon juice
1 teaspoon worcestershire sauce
1 teaspoon ground black pepper
2 tablespoons olive oil
Prepare the Salad
Gather your ingredients. Preheat the oven to 400 F.
Remove the tough stems from the kale and chop it as coarsely or finely as you like. We went for thin strips, but you can use larger pieces if desired. Drizzle with 1 tablespoon of lemon juice and massage with your hands to soften; set aside.
Meanwhile, toss the bread cubes with the olive oil, garlic powder, and salt on a baking sheet.
Bake for 12 minutes or until the bread is golden brown, shaking the baking sheet after 6 minutes to ensure even browning.
Prepare the Caesar Dressing
Add the mayonnaise, parmesan cheese, garlic clove, dijon mustard, anchovy fillet(s), remaining lemon juice, Worcestershire sauce, and black pepper to a food processor.
Blend until completely smooth, then with the processor on low, slowly drizzle in the olive oil as it is blending.
Add the dressing to the bowl with kale. Using a wooden spoon, pound the kale and the dressing together. This will tenderize the kale and help it absorb the flavors from the dressing. Stir and continue to pound with the spoon for another minute. It’s hard to bruise the kale, so don’t be afraid.
Chop the baked bread cubes until they resemble large breadcrumbs.
Toss the dressed salad with the shaved parmesan and crumbled croutons. Serve immediately.
- The dressing can be made up to 4 days in advance. The longer it sits, the more intense the flavors become.
- Store the dressing in the refrigerator in an airtight container until you are ready to prepare the salad.
- The chopped kale with the lemon juice can also be stored in the refrigerator for up to three days.
- You can store the dressed kale, minus the croutons in the fridge for one to two days. The longer it sits, the soggier it will become.
- The lemon juice helps to tenderize the kale, so does massaging the kale with the spoon. Don’t skip these steps!