Chopped Kale Caesar Salad
This Chopped Kale Caesar Salad is a vibrant twist on a classic! Crisp kale, creamy dressing, and crunchy breadcrumbs make it a must-try!
Servings: 4 servings
Ingredients
- 4 cups finely chopped lacinato kale
- 3 tablespoons olive oil for massaging kale
- 1/2 cup panko breadcrumbs toasted
- 1/2 cup Greek yogurt for dressing
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil for dressing
- 2 teaspoons Dijon mustard
- 1 teaspoon anchovy paste optional
Instructions
- Start by rinsing the lacinato kale under cold water. Remove the tough stems and finely chop the leaves. Place the chopped kale in a large mixing bowl.
- Drizzle 3 tablespoons of olive oil over the kale. With clean hands, massage the kale for about 2-3 minutes until it softens and darkens in color.
- In a skillet over medium heat, add the panko breadcrumbs. Toast them for about 3-5 minutes, stirring frequently, until they are golden brown and crispy. Remove from heat and set aside to cool.
- In a small bowl, whisk together the Greek yogurt, Parmesan cheese, garlic, lemon juice, 1 tablespoon of olive oil, Dijon mustard, anchovy paste, salt, and black pepper. Adjust seasoning to taste.
- Add the dressing to the massaged kale and toss until every leaf is well coated.
- Finally, sprinkle the toasted panko breadcrumbs over the top of the salad and give it one last gentle toss.
- Your Chopped Kale Caesar Salad is now ready to be served! Enjoy it immediately or let it sit for a few minutes to let the flavors meld.
Equipment
- Large Mixing Bowl
- Whisk
- Chopping board and knife
- Skillet
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- For a vegan version, swap Greek yogurt for plant-based yogurt and Parmesan for nutritional yeast.
- To make it gluten-free, use gluten-free panko breadcrumbs.