Kale Caesar Salad

6

Kale Caesar Salad

15 minPrep Time

15 minTotal Time

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Ingredients

Salad:
• 2 pkg (each 5 oz/140 g) Kale, massaged
• 1 cup (250 mL) halved cherry tomatoes
• 1 cup (250 mL) sliced English cucumbers
• 4 slices bacon, cook and chopped
• 1/4 cup (60 mL) grated Parmesan cheese
• Lemon wedges
Caesar Dressing:
• 1/3 cup (75 mL) mayonnaise
• 3 tbsp (45 mL) fresh lemon juice
• 2 tbsp (30 mL) extra virgin olive oil
• 2 anchovies, finely chopped (or 2 tbsp of anchovy paste)
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) each salt and freshly ground pepper
Parmesan Croutons:
• 1 3/4 cups (425 mL) 1/2-inch (1 cm) baguette cubes
• 3 tbsp (45 mL) olive oil
• 1/4 cup (60 mL) grated Parmesan cheese
• TIP: Can use kalettes or romaine in replacement of kale

Instructions

1. Salad: Toss massaged kale, tomatoes and cucumbers with Caesar Dressing. Toss in Parmesan cheese. Garnish with bacon and croutons. Serve with lemon wedges.
2. Dressing: Whisk mayonnaise with lemon juice, olive oil, anchovies, garlic, salt and pepper.
3. Croutons: Preheat the oven to 375°F. (190°C). Toss baguette cubes with olive oil. Arrange on a baking sheet. Bake, turning once, for 15 to 20 minutes or until golden brown and crisp. Immediately toss with Parmesan cheese.