Homemade Kale Caesar Salad
- Yield 6
- Prep 25 minutes
- Total 25 minutes
Homemade Kale Caesar Salad is a salad recipe on Avoteb. The yield on the card is 6. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 4 cups chopped fresh kale
- 4 cups chopped Romaine lettuce
- 2 cups croutons (*I just toasted some French bread and crumbled it afterwards, see instructions below)
- 3/4 cup grated Parmesan cheese
- 1 batch Lime Caesar Dressing, below
- optional: 1 cup halved cherry or grape tomatoes
- 1/2 cup plain Greek yogurt (I used non-fat)
- 1/2 cup freshly-grated Parmesan cheese
- 3-4 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1-2 teaspoons anchovy paste, to taste
- 2 teaspoons worcestershire sauce
- 1 clove garlic, pressed or finely minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- pinch of black pepper
- 3-4 tablespoons milk
Method
Tip in the kale, Romaine, croutons, Parmesan, dressing, and tomatoes (if using) to a large bowl. Turn until combined.
Plate while it is hot.
Tip in all ingredients except milk to a small mixing bowl, and whisk together until combined and smooth. Beat in a tablespoon of milk at a time until the dressing reaches your desired consistency.
Take immediately, or refrigerate in a sealed container for up to 3 days.
