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Kale Caesar Salad
Kale Caesar Salad PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

The Caesar salad is a glorious creation, with the cheese and croutons and all. But it usually calls for romaine lettuce, which is the worst. (OK, iceberg is the actual worst, but we digress.) In this recipe we sub in a different green that's crisp, a bit more virtuous and the ideal vehicle for dressing. Here, let us show you the way...

Makes 4 to 6 servings

Dressing

4 anchovies

1 garlic clove

1 lemon, juiced

Salt and freshly ground black pepper

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

½ cup olive oil

Salad

2 bunches lacinato kale

⅓ cup Parmesan curls (see note)

Croutons, as needed (either store-bought or homemade)

1. Make the dressing: On a cutting board, finely chop the anchovies and garlic. Transfer them both to a medium bowl and add the lemon juice, salt and pepper, and mash with a fork until relatively smooth.

2. Stir in the Dijon and Worcestershire sauce. Add the olive oil in a slow, steady stream, whisking constantly. Continue to whisk until all the oil is added and the mixture is pale and thick.

3. Make the salad: Remove the stems from the kale. Finely shred the leaves and then transfer to a large bowl. Add the dressing and toss until the kale is well coated.

4. To serve, divide the salad among the plates. Top each with 1 to 2 tablespoons Parmesan curls and croutons, to taste. Serve immediately. 

Note: To make Parmesan curls, use a vegetable peeler to shave off curls from a block of Parmesan cheese.

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