One of my all-time favorite salads!  Borrowed from Laurie David’s book, ‘The Family Cooks’, my only input was to throw in a couple of handfuls of halved grape or cherry tomatoes, (and sometimes a generous handful of very crispy, chopped bacon).  Make the croutons!, and remember that the kale can be cleaned and chopped well in advance (for myself, often a couple of days), so there’s no excuse not to enjoy this regularly!

Caesar Kale Salad

Dressing

2 cloves of garlic, minced

2 t. EACH Worcestershire sauce AND chopped anchovies (I’ve also used anchovy paste)

3 T. mayonnaise

grated zest AND juice of 1/2 a lemon

2 T. grated Parmesan (or nutritional yeast)

1 T. Dijon

1/2 c. good (light-tasting) olive oil

salt and freshly ground black pepper to taste

Whisk together everything but the salt and pepper in a small bowl, taste for seasonings and then add salt and pepper (or anything else) accordingly. If you used a large lemon, more Parmesan can help to balance the flavors.

Salad

1 to 2 bunches kale – cleaned, ribs removed and chopped – we like it chopped small (more fun to eat)

1 to 2 cups grape or cherry tomatoes, halved

crispy chopped bacon – optional

freshly grated Parmesan for garnish

Homemade Croutons – there are a dozen ways to make this these, I know…I prefer the super fast way.  Dense bread, cubed, thrown on a parchment lined baking sheet, lightly drizzled with olive oil (I’ve also used olive oil spray), generous salt and freshly ground pepper.  Bake at 350 or 400 for 5 to 10 minutes until crisp and golden – your children will thank you.

Add the kale and tomatoes to a large salad bowl, drizzle on about half the dressing to start…add more as needed after tossing, finish with the croutons and extra Parmesan (and bacon) – enjoy!

 

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