Prep Time::15 mins
Total Time::15 mins
Servings::4
Ingredients
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½ cup mayonnaise
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, minced
2 oil-packed anchovy fillets
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese (Optional)
1 bunch kale, ribs removed and leaves torn into pieces
1 cup Caesar salad croutons
2 tablespoons shaved Parmigiano-Reggiano cheese (Optional)
Directions
Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.
Cook’s Note
This recipe makes 4 side-dish portions, but you can make it a main dish meal by topping it with a grilled protein, such as chicken or salmon.
You may have leftover dressing, depending on how much you like. It keeps well in the refrigerator for up to a week.
Editor's Note:
Nutrition data for this recipe includes the full amount of dressing. The actual amount of dressing consumed will vary. Refrigerate any leftover dressing for another use.