- Level: Easy
- Total: 50 min (includes refrigeration time)
- Active: 20 min
- Yield: 8 to 12 servings; 1 1/4 cups dressing
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 223
- Total Fat
- 20 g
- Saturated Fat
- 4 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 298 mg
- Level: Easy
- Total: 50 min (includes refrigeration time)
- Active: 20 min
- Yield: 8 to 12 servings; 1 1/4 cups dressing
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 223
- Total Fat
- 20 g
- Saturated Fat
- 4 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 298 mg
Ingredients
Dressing:
Salad:
Directions
- For the dressing: Mince the capers and the garlic; add the salt and use the back of your knife to grind into a paste. Add the paste to a medium mixing bowl along with the mustard, mayonnaise, sesame oil, cayenne and cloves. Whisk to combine. Stir in lemon juice, and add pepper to taste.
- For the salad: Combine the kale and 1 cup of the dressing in a large bowl, and toss to coat. Let sit for about 30 minutes in the refrigerator to help tenderize the kale.
- Before serving, top the salad with the croutons and shaved Parmesan. If the kale is too dry, add more dressing as needed. Serve immediately, with remaining dressing on the side.
