Recipe courtesy of Sunny Anderson
From:
Food Network Magazine
Big Kale Caesar
Getting reviews...
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 587
- Total Fat
- 49 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 18 g
- Sugar
- 7 g
- Protein
- 13 g
- Cholesterol
- 16 mg
- Sodium
- 1131 mg
“I’m team texture, so the best parts of this salad are the sunflower seeds and Parmesan crisps. I made it for Katie [Lee Biegel] on The Kitchen and she loved it, so that’s all that matters!”
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 587
- Total Fat
- 49 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 18 g
- Sugar
- 7 g
- Protein
- 13 g
- Cholesterol
- 16 mg
- Sodium
- 1131 mg
Ingredients
For the Salad:
For the Dressing:
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Directions
- Make the salad: In a large bowl, combine the kale and lemon juice. With your hands, massage the kale to make it more tender.
- Make the dressing: In a medium bowl, mix together the mayonnaise, mustard, Worcestershire sauce, lemon juice, parsley, anchovy paste and salt and pepper to taste.
- Finish the salad: Add the romaine to the kale and toss to distribute. Add the sunflower seeds and a drizzle of dressing and toss to coat. Top with the tomatoes, avocado and Parmesan crisps.
