Spring is rolling in, and that means its Spring salad season! We’re sharing a traditional salad that we have changed up by using kale instead of the more traditional romaine lettuce – and we’re lightening up the dressing as well!
Among the ingredients in the dressing are anchovies, an ingredient that you may not have used much in the past, but trust us – when you add their briny salty flavor to the dressing it will taste authentically delicious. Save the rest of the anchovies by freezing them, they freeze great!
Basil adds a pop of flavor as well as a substantial amount of the nutrient vitamin K. Basil also supplies plant compounds, which contribute aroma, flavor and health benefits. Some of these health benefits include: antibacterial properties, many antioxidants, and aiding in proper digestion.
Kale Caesar Salad
- About ¼ of a Loaf of Whole Wheat or Rustic Country Bread, torn into pieces
- Olive Oil in a Sprayer
- Sea Salt and Freshly Ground Black Pepper
- 1 Large Bunch Lacinato, Nero or Flat Leaf Kale
- Easy Caesar Dressing
- Parmesan Shavings
Preheat the oven to 400F. Spray the bread with the olive oil and season with salt and pepper. Bake for about 10 minutes, tossing half way through, until crispy and browned.
Take the tough rib out of the center of each piece of kale and stack the leaves in piles of 3 of 4. Roll the leaves up like a cylinder and slice the leaves thinly. Place the kale in a large salad bowl. Toss with the dressing and top with Parmesan that has been shaved with a peeler and the croutons. Want to see how to do it in action? Click HERE.
Easy Caesar Dressing
- ¼ Cup Low Fat or No Fat Yogurt
- 1 TB Red Wine Vinegar
- 6 Anchovy Fillets, chopped
- 1TB Worcestershire Sauce
- 6 – 8 Basil Leaves, roughly chopped
- 1Tsp Dijon Mustard
- 2 TB Lemon Juice
- ¼ Cup Shredded Parmesan cheese
- 2 TB Extra Virgin Olive Oil
- Sea Salt and Freshly Ground Pepper to taste
Put all the ingredients in a food processer and puree until creamy