Photo: Kale Caesar Salad Recipe
Directions
Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender. Toss 1 1/2 cups crusty bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes. Toss 1 1/4 pounds chopped kale with the remaining dressing; broil on another baking sheet, stirring, until crisp, 5 to 8 minutes. Put the kale and croutons in a bowl and top with lemon juice, grated parmesan and a chopped hard-boiled egg.
Serves: 4; Calories: 329; Total Fat: 22.5 grams; Saturated Fat: 4 grams; Protein: 10 grams; Total carbohydrates: 25 grams; Sugar: 1 gram; Fiber: 3.5 grams; Cholesterol: 52 milligrams; Sodium: 481 milligrams
Photograph by Antonis Achilleos
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By soaster
on February 02, 2013
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I followed the recipe exactly, and I would have liked more dressing. It is a delicicous and different salad. I recommend it!
By mseditor2
El Paso, TX
on November 03, 2012
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Tasty and different idea but agree it is too much oil. It might work if you truly used that much kale but if you want a small amoun (and remember that the kale shrinks considerably then cut back. You can always add more.
By citychic13
Chicago, IL
on May 30, 2012
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I thought this was lovely and so different. The dressing was full of flavor - I will re-use that component in other recipes. I had two full trays of chopped kale and definitely needed all the dressing. I made two small adjustments - in addition to 1 clove raw garlic, I added 3 cloves of roasted garlic to the dressing since I had them on-hand. I also used more like 1.5 tsp of worcestershire. I would also recommend cooking the kale to crispy per the recipe - that was a key piece of the textures here. I made the mistake of pulling some kale out of the broiler too early. Definitely outside the ordinary for salad! Will make again.
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