Kale Caesar 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:

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:

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.

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

Kale Caesar Salad

 

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Cook time

30 mins

Total time

30 mins

 

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.

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