Kale “Caesar” Salad

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Caesar salad has always been my father’s favourite; I researched and came up with a lighter version and definitely will try to make this for him on my next visit back home.  You can always add a protein (grilled chicken or salmon) to turn this first course into a substantial main course; the recipe is inspired by Canadian Living Magazine and Epicurious.

Ingredients: (serves 2-4)

Caesar Dressing – 1/2 cup 2% plain Greek yogurt, 2 Tablespoon olive oil, 2 Tablespoon freshly squeezed lemon juice, 2 cloves of garlic (pressed), 1/4 cup freshly grated parmigiano-reggiano cheese, 6 anchovies (drained and mashed), 1 Tablespoon Dijon mustard, 1 Tablespoon Worcestershire sauce, finely grated lemon zest (1 lemon), pinch of salt and cracked black pepper, season to taste.

3 cups Tuscan kale (tough stems removed, cut into ribbons), 3 cups Green kale (tough stems removed, quickly blanched in boiling water, cut into ribbons), half loaf day old sourdough bread (cut into 3/4 inch cubes), 1-2 Tablespoon olive oil.

2 hard-boiled egg, peeled and grated

To prepare croutons:

– Pre heat the oven to 350 degrees F.

– Hand tear (or cut) the bread into 3/4 inch cubes and put them in a bowl. Add olive oil, lightly sprinkle some parmigiano-reggiano, season with salt and pepper.  Toss well and make sure the pieces are coated evenly.  Spread the cubes out evenly on a baking sheet and bake until golden brown, about 15-20 minutes.  Let them cool down before tossing into the salad.

To prepare dressing:

In bowl, whisk the yogurt, with the anchovies, garlic, Dijon mustard, Worcestershire sauce and lemon juice.  Slowly whisk in the olive oil until combined; then add half the cheese, season with salt (if necessary) and pepper.

To assemble the salad:

In large bowl, combine the Tuscan kale and green kale with enough salad dressing to your liking, add the grated egg, croutons and some extra parmigiano-reggiano and toss salad well.  Serve immediately, the remaining dressing can be passed around the table.

Notes:

I used very little salt for this recipe as we are using anchovies and parmigiano-reggiano cheese, do not over dress the salad.  Remember always adjust the flavors according to your taste and dietary needs (OO).

 

 

 

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