In the grand spectrum of salads, Caesar salad isn't exactly the healthiest choice. Egg yolk, oil, croutons, and a generous helping of parmesan cheese can make for a delicious bed of greens but one with a calorie and fat count that rivals a fast-food meal.
For just the same addictive taste with an added bonus — vitamin A-rich superfood, kale — opt for this lighter Caesar salad dressing instead. This recipe omits the egg yolk and a lot of the cheese for a lower-calorie dressing that tastes exactly like the classic. Using kale instead of romaine lettuce increases the nutrients and adds texture and flavor and allows the salad to keep in your fridge without going limp. The kale actually will become more tender the longer it marinates in the dressing, which means you can make this salad in advance and have it for dinner and lunch for a couple of days. Trust us, you won't be complaining — or even missing the croutons.
2 tablespoons lemon juice
1 1/2 teaspoon Dijon mustard
4 anchovies, finely chopped
2 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 tablespoons grated Parmigiano-Reggiano cheese, plus more for garnish (about 1 ounce total)
1 (3-pound) bunch dino kale, stems and tough ribs removed, leaves thinly sliced
- In a large bowl, whisk together lemon juice, mustard, anchovies, and garlic.
- Slowly whisk in oil until combined and thickened. Whisk in salt, pepper, and grated cheese.
- Add kale, and toss for a few minutes to coat all leaves well. Use a vegetable peeler to make ribbons of Parmigiano-Reggiano for topping the salad.
- Salads, Main Dishes
- 6 servings
- Cook Time
- 10 minutes
- Calories per serving