Fast forward to the kale revolution and my, oh my, things have changed. Who knew kale and ceasar could be ultimate homies?
How to: (Grilled) Kale Ceasar Salad
You will need:
6 tablespoons mayonnaise
6 tablespoons olive oil
1/4 cup Dijon mustard
1/4 cup grated parmesan cheese
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire
4 teaspoons minced garlic
4 anchovy fillets, minced
2 bunches kale, stems and ribs removed
1 cup croutons
1/2 teaspoon freshly ground black pepper
1. If you have a grill then grill this kale shiz (if you don’t simply massage and wash kale and go on to step 2). Prepare your grill for medium heat. Working in batches, lay kale flat on the grill and cook on both sides until edges get brown and crispy and kale starts to wilt, about 4 minutes total. Let cool slightly.
2. In a large bowl, whisk together mayonnaise, oil, mustard, parmesan, lemon juice, Worcestershire, garlic, anchovies, and 1/4 cup water. Pour half the dressing into a small bowl and set aside.
3. Add dressing and kale to a large bowl and toss to coat. Evenly divide kale among 4 salad plates. Top with croutons and a sprinkle of pepper. Serve extra dressing on the side.
p.s. if you want to make the salad a bit more substantial add salmon, tofu or chicken. très delish.