Kale Caesar Crunch Salad
User Reviews
5.0
63 reviews
Excellent
Kale Caesar Crunch Salad
Report
This kale caesar salad is such a delicious classic! Massaged kale, yogurt caesar dressing, parmesan cheese and buttery, crispy breadcrumbs.
Share:
Ingredients
- 1 to 2 bunches of curly green or tuscan kale, stems removed and torn into pieces (about 6 to 8 cups)
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan Cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon, juiced
- 1/3 cup olive oil
- 1 tablespoon unsalted butter
- ½ cup seasoned panko breadcrumbs
- ½ cup freshly grated parmesan, for topping
Add to Shopping List
Instructions
- Wash the kale and tear it from the stems. You can leave it in bigger, leafier pieces or run your knife through it a few times to shred it up! Place the kale in a large bowl.
- To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This will probably make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
- Add about 1/4 cup of the dressing (or even 1/3 to 1/2 cup if you use it on 2 bunches of kale) on the kale to start and toss well to distribute, even massaging it with clean hands. Let it sit for 10 minutes.
- To make the breadcrumbs, heat the butter in a small skillet over medium heat. Add the breadcrumbs and stir to coat them in the butter. Toast for 2 to 3 minutes, until they are golden in color and crunchy. Turn off the heat.
- Drizzle the kale with more dressing, sprinkle with parmesan. Top with the crunchy breadcrumbs. Serve immediately!
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
Other Recipes
You'll Also Love
