Kale Meets Caesar Salad
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 423
- Total Fat
- 36
- Saturated Fat
- 6
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 11
- Sodium
- 441
- Total: 25 min
- Active: 25 min
Ingredients
1/2 small red onion, thinly sliced
1/4 baguette, cut into 1/2-inch cubes (about 1 1/2 cups)
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
1 teaspoon red wine vinegar
1/2 teaspoon honey
2 oil-packed anchovies, minced, optional
2 cloves garlic, grated
Juice of 1 lemon
One 5-ounce container baby kale
1 heart of romaine, chopped
1/4 cup grated Parmesan
Directions
- Preheat the oven to 375 degrees F.
- Soak the red onions in ice water for 10 minutes and then drain.
- Meanwhile, toss the bread cubes with 1 tablespoon of the oil on a rimmed baking sheet and season with salt and pepper. Toast in the oven until the bread cubes are crisp and golden brown, 8 to 10 minutes.
- Whisk together the mayonnaise, vinegar, honey, anchovies if using, garlic and lemon juice in a large bowl. Slowly whisk in the remaining 1/2 cup oil. Add the kale, romaine, Parmesan and drained onion to the dressing and toss to combine. Divide the salad among 4 plates and top with the croutons.