Kale "Caesar" Salad

Total Time:
45 min
Prep:
15 min
Inactive:
30 min

Yield:
8 to 12 servings; 1 1/4 cups dressing
Level:
Easy

Ingredients
  • Dressing:
  • 1 ounce drained capers (about 1 tablespoon)
  • 3 cloves garlic
  • 1 teaspoon kosher salt
  • 2 tablespoons Dijon mustard
  • 3/4 cup mayonnaise
  • 1 tablespoon toasted sesame oil
  • 1/8 to 1/4 teaspoon cayenne pepper, depending on how spicy you like it
  • Small pinch ground cloves
  • 1 lemon, juiced (about 3 tablespoons)
  • Freshly ground black pepper
  • Salad:
  • 1 1/2 bunches kale, stemmed and torn into bite-size pieces
  • 1 cup croutons
  • 1/4 cup shaved Parmesan
Directions
Watch how to make this recipe.
  • 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.


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    Kale Caesar Salad

    Recipe courtesy of Food Network Kitchen