Kale "Caesar" Salad
This is a different take on a Caesar salad without anchovies and with the superfood Kale. Love the dressing....very flavorful and super easy & quick to make. This is definitely one of my new favorites.
Ingredients:
Salad:
1 1/2 bunches kale, stemmed and torn into bite-size pieces
1 ounce drained capers (about 1 tablespoon)
3 cloves garlic, chopped
1 teaspoon kosher salt
2 tablespoons Dijon mustard (I used a Champagne/Dill mustard)
3/4 cup mayonnaise
1 tablespoon toasted sesame oil
1/8 to 1/4 teaspoon cayenne pepper, depending on how spicy you like it
Small pinch ground cloves
1 lemon, juiced (about 3 tablespoons)
Freshly ground black pepper
3 cloves garlic, chopped
1 teaspoon kosher salt
2 tablespoons Dijon mustard (I used a Champagne/Dill mustard)
3/4 cup mayonnaise
1 tablespoon toasted sesame oil
1/8 to 1/4 teaspoon cayenne pepper, depending on how spicy you like it
Small pinch ground cloves
1 lemon, juiced (about 3 tablespoons)
Freshly ground black pepper
Salad:
1 1/2 bunches kale, stemmed and torn into bite-size pieces
1/4 cup shaved Parmesan or Gouda
Directions:
For the dressing: Mince the capers and the garlic; add the salt and use the back of your knife to grind into a paste. Add the paste to a medium mixing bowl along with the mustard, mayonnaise, sesame oil, cayenne and cloves. Whisk to combine. Stir in lemon juice, and add pepper to taste.
For the salad: Combine the kale and 1 cup of the dressing in a large bowl, and toss to coat. Let sit for about 30 minutes in the refrigerator to help tenderize the kale.
Before serving, top the salad with shaved Parmesan. If the kale is too dry, add more dressing as needed. Serve immediately, with remaining dressing on the side. DELICIOUS!!!!
Directions:
For the dressing: Mince the capers and the garlic; add the salt and use the back of your knife to grind into a paste. Add the paste to a medium mixing bowl along with the mustard, mayonnaise, sesame oil, cayenne and cloves. Whisk to combine. Stir in lemon juice, and add pepper to taste.
For the salad: Combine the kale and 1 cup of the dressing in a large bowl, and toss to coat. Let sit for about 30 minutes in the refrigerator to help tenderize the kale.
Before serving, top the salad with shaved Parmesan. If the kale is too dry, add more dressing as needed. Serve immediately, with remaining dressing on the side. DELICIOUS!!!!
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