i needed a salad, and i needed it pronto. with weather warming up here in indiana, i began thinking of kale salads. this kale caesar salad hit the spot for me. though the salad dressing uses anchovies, i was brave. i used them, and the result is marvelous. don't be scared.
KALE CAESAR SALAD
Yield: 4 large servings
Nutrition: 238 calories, 7 carbs per serving (excluding croutons)
INGREDIENTS
For the salad:
1 bunch of kale
1/2 bunch of red kale
1/2 bunch of swiss chard
1/2 head of red leaf lettuce
1/2 head of romaine lettuce
2 eggs, hard-boiled4 tbsp grated parmesan cheese
1 cup pumpernickel croutons (recipe forthcoming )
For the dressing:
1/3 cup olive oil
1 garlic clove
2 anchovy fillets
1 tsp Worcestershire sauce
Salt and pepper, to taste
DIRECTIONS
Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender. Toss chopped kale and swiss chard with the remaining dressing; broil on a baking sheet, stirring with a watchful eye and the oven door open, until crisp, 5 to 8 minutes. Mix the kale and lettuce together in a bowl and top with lemon juice, chopped hard-boiled eggs, grated parmesan, and croutons.
SOURCE
Adapted from Food Network Magazine
Yield: 4 large servings
Nutrition: 238 calories, 7 carbs per serving (excluding croutons)
INGREDIENTS
For the salad:
1 bunch of kale
1/2 bunch of red kale
1/2 bunch of swiss chard
1/2 head of red leaf lettuce
1/2 head of romaine lettuce
2 eggs, hard-boiled4 tbsp grated parmesan cheese
1 cup pumpernickel croutons (recipe forthcoming )
For the dressing:
1/3 cup olive oil
1 garlic clove
2 anchovy fillets
1 tsp Worcestershire sauce
Salt and pepper, to taste
DIRECTIONS
Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender. Toss chopped kale and swiss chard with the remaining dressing; broil on a baking sheet, stirring with a watchful eye and the oven door open, until crisp, 5 to 8 minutes. Mix the kale and lettuce together in a bowl and top with lemon juice, chopped hard-boiled eggs, grated parmesan, and croutons.
SOURCE
Adapted from Food Network Magazine