Servings: 8 cups (4-8 servings) 1x
Ingredients
For the Salad:
- 1 bunch fresh kale, hard stems removed, leaves chopped small (about 8 cups loosely packed)
- ⅓ cup shaved Parmesan cheese
- Homemade Croutons, optional (may use store-bought croutons, too)
For the Caesar Dressing:
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- Zest and juice of 1 large lemon (1 teaspoon zest and ~3 tablespoons juice)
- 3 garlic cloves, minced (2-3 teaspoons)
- 1 tablespoon Dijon mustard
- 1 teaspoon ground black pepper
Instructions
- If using homemade croutons, make the croutons following these directions.
- In a large salad bowl, place the finely chopped kale leaves; set aside.
- In a small bowl or 2-cup glass measuring glass, whisk together the mayonnaise, grated Parmesan, lemon zest, lemon juice, garlic, Dijon, and black pepper. If desired, add Worcestershire sauce, anchovy paste, or fish sauce (see notes below for amounts). Whisk until well blended.
- Pour the dressing over top of the kale and, using clean hands or salad tongs, mix until the kale is nicely coated with the dressing. It may not seem like enough dressing at first, but the more you mix the more it will get covered.
- Top the salad with shaved Parmesan and croutons (if using) and serve.
- Store leftovers in an airtight container in the fridge (without croutons) for up to 2 days.
Notes
If you’d like, you could stir in any one of these in the Caesar Dressing as a flavor boost, but the dressing recipe is really good without any of these added, so it’s completely optional. If you do want to add one of these, choose only one: 1 teaspoon Worcestershire sauce, ½ teaspoon anchovy paste, OR ½ teaspoon fish sauce.
For gluten-free, use or make gluten-free croutons, or omit the croutons. Also, use a gluten-free Worcestershire sauce.
Nutrition Information
- Serving Size: 1 cup salad with croutons
- Calories: 180
- Fat: 14 g
- (Sat Fat: 3 g)
- Sodium: 293 mg
- Carbohydrate: 6 g
- (Fiber: 3 g
- Sugar: 2 g)
- Protein: 7 g
- Cholesterol: 11 mg