Super easy Kale Caesar Salad is a market inspired recipe made with fresh kale, garlic, and lemons. Check out tips to make this yummy delicious salad with and dressing with or without anchovies.
Course Salad
Keyword kale, salad
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Author Farmers Market Society
Equipment
Roasting Pan
Blender/Food Processor
Ingredients
Croutons
2cupsdiced crusty bread
2tablespoonsolive oil
Kosher salt and black pepper
Dressing
2minced garlic cloves
1teaspoonanchovy paste
Juice of 1 lemon
1cupgood quality mayonnaise
½teaspoonWorcestershire sauce
½cupfinely grated parmesan cheese
½teaspoonkosher salt
¼teaspoonblack pepper
Salad
8cupsshredded kale
Freshly grated parmesan cheesefor garnish
Instructions
Preheat oven to 350 degrees F and line a baking sheet with foil or parchment paper.
Transfer the bread for the croutons to the baking sheet and drizzle with the oil. Toss to coat.
Lightly season with salt and black pepper. Toss again.
Toast in the oven for 10 minutes or until golden and crispy.
Meanwhile, whisk the dressing ingredients together until smooth.
Transfer the shredded kale to a large salad bowl and add two-thirds of the dressing.
Toss then let the kale sit for 4-5 minutes. During this time the leaves will soften.
Remove the croutons from the oven.
Add the remaining dressing to the kale.
Top with the croutons and parmesan cheese then serve.
Notes
Can use anchovy fillets instead of anchovy paste. If using anchovy fillets then use a blender or food processor to thoroughly mix caesar dressing. If using anchovies does not suit your fancy you can still enjoy this kale caesar salad. Please try substituting anchovies with dijon mustard.
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