A healthier Caesar Salad that replaces romaine lettuce with kale and eliminates the cheese and eggs all together
We love a classic Caesar Salad, for sure, but there’s something about a "salad" that involves eggs and cheese in the dressing that belies the primary idea of a having a salad with health as the initiative. Not that we don’t love eggs and cheese, but a zestier, leaner version, a healthier Caesar salad if you will, can be had by eliminating those more fat-forward ingredients, swapping Romaine for kale while you’re at it. The result is a robust and healthier version of this classic Caesar. Check it out!
'Sorta' Caesar Salad
4
servings10
minutes0
minutesIngredients
1 1 bushel of kale
2 cloves 2 garlic
3 fillets 3 anchovy
Juice of 1-1/2 lemons
1/2 cup 1/2 extra virgin olive oil
Salt and pepper to taste
2 cups 2 toasted bread chunk
Directions
- Rinse the kale thoroughly and strip leaves from the stems
- Spin the kale dry and transfer to a large salad bowl
- Peel and mince the garlic
- Drain the anchovies (rinse if salted)
- Quarter the lemons
- Combine the garlic, anchovies in a blender
- Squeeze the lemons into the blender
- Blend while slowly combining the olive oil to create an emulsion
- Season to taste
- Coat the kale leaves with the dressing
- Add the bread
- Toss
- Serve
Did you make this recipe?
Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink
Like this recipe?
Follow @Appetitomagazine on Pinterest
Follow us on Facebook!
Follow us on Facebook
