Description
A refreshing twist on the classic Caesar salad featuring kale, zesty lemon dressing, and crunchy croutons.
Ingredients
Scale
- 2 large slices sourdough bread
- 1 tbsp olive oil
- 1 bunch curly kale (about 8oz)
- 2 tbsp lemon zest
- 1/2 cup freshly grated parmesan cheese
- 2 tbsp mayonnaise
- 1/4 cup lemon juice
- 1/4 cup freshly grated parmesan cheese
- 1 garlic clove – grated or minced
- 1 tsp dijon mustard
- 1/2 tsp black pepper
- 1/3 cup olive oil
Instructions
- Prepare the croutons: Cut the sourdough bread into small cubes and toss them with olive oil and a pinch of salt. Heat a frying pan over medium-low heat. Toast the cubed bread until golden brown, stirring frequently to avoid burning. Once toasted, remove the croutons from the pan and allow to cool.
- Chop the kale: Clean the curly kale, removing the tough stems. Use a sharp knife to finely shred the leaves, creating bite-sized pieces. Place the chopped kale in a large mixing bowl.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, lemon juice, grated Parmesan cheese, garlic, Dijon mustard, and black pepper until fully combined. Slowly drizzle in the olive oil to emulsify the mixture, creating a silky dressing.
- Combine and massage: Pour the dressing over the kale, and use your hands to massage the dressing deep into the leaves.
- Finish it off: Toss the cooled croutons and lemon zest into the salad, followed by an additional sprinkle of freshly grated Parmesan cheese. Serve immediately.
Notes
Prep the dressing ahead of time for convenience. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Lemon Kale Salad, Caesar Salad, Healthy Salad, Vegetarian Salad, Easy Salad