Kale Caesar Salad

kale salad

Kale is usually served cooked, but it’s fantastic as a salad green.  After a little “cooking” a.k.a. marinating in lemon juice and olive oil, it’s leaves are softer and delicate enough to eat raw.  Here I borrowed an idea from my friend Kari and made a Caesar kale salad.  First, make a vinaigrette in the bottom of a salad bowl.  I used the juice of a lemon, a little red wine vinegar, olive oil, Dijon mustard, and a pinch each of salt and pepper:

kale salad

Remove the stems and chop the kale leaves into bite size pieces.  Add to the dressing and toss to coat.  Let the leaves marinate for at least 20 minutes, tossing once or twice:

kale salad

While the kale is marinating, make the croutons and grate some good Parmesan cheese.  You can also chop some avocado or tomato to add if you’d like.  When the kale’s done marinating, toss everything together and serve.

kale salad

Like kale in salads?  Try this one with couscous–yum.

Kale Caesar Salad
 
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 1 bunch of kale
  • Juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dijon mustard
  • Pinch of salt and pepper
  • ¼ cup parmesan cheese
  • Croutons
Instructions
  1. Combine lemon juice, red wine vinegar, olive oil, dijon mustard, salt and pepper in a big salad bowl
  2. Remove the stems and chop the kale leaves into bite size pieces. Add to the dressing and toss to coat. Let the leaves marinate for at least 20 minutes, tossing once or twice.
  3. When the kale’s done marinating, toss everything together and serve.
  4. You can also chop some avocado or tomato to add if you’d like.
Related Posts Plugin for WordPress, Blogger...

Leave a reply

Rate this recipe: