Free 2nd Day Shipping on All Orders

(800) 414-3487M-F 8-5 CST

Gift Cards Available

Kale Caesar Salad

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Kale Caesar Salad

Serves 6 to 8 as a side

Kale brings its powerful health attributes to this take on the classic, and the homemade croutons and Caesar dressing are worth the effort and then some.

  • 1 tablespoon butter
  • 2 slices rustic bread, diced
  • 1 egg
  • 1 tablespoon minced garlic
  • 1 teaspoon Tabasco sauce
  • 1 tablespoon anchovy paste
  • 1 lemon, juiced
  • ½ cup sherry vinegar
  • 1 tablespoon capers
  • 2 tablespoons Dijon mustard
  • 2 cups canola oil
  • Salt and pepper, to taste
  • 2 bunches fresh kale, washed and dried, stems removed, torn into bite-sized pieces
  • 2 carrots, thinly shaved
  • ½ cup parmesan cheese, divided
  • 1 tablespoon chopped fresh parsley

To a sauté pan over medium heat, add the butter and toast the bread until crunchy on the outside but soft on the inside. To a blender, add the egg, garlic, Tabasco sauce, anchovy paste, lemon juice, sherry vinegar, capers, and mustard and blend until smooth. While the blender is running, slowly pour in the oil to form an emulsion. Salt and pepper to taste and set aside. In a large mixing bowl, toss kale, carrots, croutons, and half of the Parmesan cheese. Coat with dressing and toss. Finish with the last half of the Parmesan cheese and fresh parsley.

loading