I love the flavor of a classic Caesar salad. The bright flavors of lemon and garlic, wake up my taste buds, and I love the crisp crunch from the croutons. In this version, the Romaine is replaced with kale, and it adds a hearty bite to the salad.
Full of vitamins C, K, and folate, kale is packed with antioxidants, and is known for its anti-inflammatory properties. Our favorite is the Cavolo Nero, or Black Kale, because it is rich in chlorophyll, and has a nice flat leaf, which is great for cleaning, and eating. Considering how easy this plant is to grow (even in colder climates), and the health benefits it offers, it is worthwhile to plant this in any piece of dirt you can find!
This salad gets its creaminess from the cheese, and is dressed very simply with olive oil, lemon juice, garlic, salt and pepper. The garlic adds a bit of zing, and can be adjusted according to taste. This salad comes together quickly too, and the kale holds up well with the dressing. This would be a great dish to add to any potluck, since the kale doesn’t wilt!
Kale Caesar Salad
(A Grow. Cook. Eat. Share. Original Recipe)
6 cups chopped kale leaves, washed and de-stemmed
1 cup freshly, finely grated parmesan cheese (or half a cup if it is purchased already grated)
1/4 cup good extra virgin olive oil
Juice of 1 lemon (about 3-4 tablespoons)
1 teaspoon lemon zest
One garlic clove, finely grated
1/2 teaspoon sea salt
1/4 – 1/2 teaspoon freshly ground pepper
1 teaspoon Dijon mustard
1 cup homemade GF croutons (optional)
Wash, trim and tear or cut up kale leaves. Add to a large salad bowl.
Grate parmesan cheese on a micro plane, or other grater, and add to the kale.
Combine olive oil, lemon zest and juice, grated garlic clove, Dijon mustard, and salt and pepper to a mason jar and shake to combine.
Cube 2 slices of GF bread (I like Udi’s white sandwich bread for this). Place on a baking tray, and drizzle with a tablespoon of olive oil and add a pinch of salt. Place under the broiler setting of your oven for 3-5 minutes, until golden.
Toss the kale and parmesan with the dressing, and then add the croutons on top if using.