Kale Caesar Salad | The Jewish Week | Food & Wine

Kale Caesar Salad

Kale Caesar Salad

Kale Caesar Salad (Paula Shoyer)

Serves 8

active: 
15 min

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Kale became trendy in the United States back in 2004 and is now popular both at home and in restaurants. My family started eating kale when my husband, Andy, who is always on a diet because of my work, met with a nutritionist who suggested that he add more leafy greens to his diet.

Advance prep: Dressing may be made 2 days in advance; salad may be made 1 day in advance

Air Jordan XIII Slippers

Ingredients

Equipment:
Measuring cups and spoons
garlic press
cheese grater
small bowl or 2-cup liquid measuring cup
whisk
cutting board
knives and tongs

Ingredients:
2/3 cup (165ml) mayonnaise
2 cloves garlic, crushed
Juice of 1/2 lemon
1/2 teaspoon Passover teriyaki or "soy" sauce (optional)
2 tablespoons water
Salt and black pepper
1/2 cup (50g) freshly grated Parmesan cheese, divided
1 bunch kale (8 ounces/225g), tough ribs removed

Steps

To prepare the dressing:
IN A BOWL or 2-cup measuring cup, whisk together the mayonnaise, garlic, lemon juice, and teriyaki sauce, if using. Whisk in the water. Add salt and pepper to taste and half the Parmesan cheese and mix. May be made 1 day in advance; cover and store in the fridge.

To assemble the salad:
STACK bunches of the kale leaves and slice them into 1/4- to 1/2-inch-thick (6- to 12-mm) ribbons. Place into a large bowl. Add the dressing, a little at a time, tossing until all the leaves are coated with the dressing. Add the remaining cheese and more pepper to taste and toss.

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