I've always thought kale and a good Caesar dressing would pair beautifully together, but had never tested the theory until now. I'm happy to report that my hypothesis was correct. This is a hearty kale Caesar salad, well-suited to a main course, or paired with a teeny bit of roast chicken or meat.
Ingredients
- 2 heads Tuscan kale, zipped, chopped and cleaned (leave water clinging to leaves)
- 1/4 cup sliced almonds
- 1/4 cup Parmesan, shredded
- 1/2 teaspoon coriander
- 1/8 teaspoon cayenne pepper
- sea salt and freshly ground black pepper, to taste
- Real Ceasar Dressing
Instructions
- Place kale, with water still clinging to the leaves, in a large, deep skillet. Cover, and cook over medium heat for 3-5 minutes, tossing a few times, until leaves are tender to the bite. Let kale cool in the pan, and then spin dry, and transfer to a large bowl.
- While kale is cooking, toss together almonds, Parmesan, coriander, cayenne and a pinch of salt and pepper. Heat a nonstick skillet over medium heat, and drop the almond/Parmesan mixture into the pan in teaspoon scoops, forming little disks. Let the mixture cook undisturbed for 3-4 minutes, until it holds together and the bottom is browned, then carefully flip with a spatula, and let brown for another 1-2 minutes on the other side. Remove pan from heat.
- Toss kale with dressing, and divide among 4-6 plates (depending on whether it’s a main course or an accompaniment). Top with Parmesan kale croutons.
Servings: 4
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