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–+ servings

Kale Caesar Salad

Marla Hingley
Kale adds a ton of nutritional value, without affecting the flavor of this favorite traditional salad.
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Prep Time 10 mins
Cook Time 1 min
Total Time 11 mins
Servings 8

Ingredients
  

Dressing (Makes about 1 cup)

  • 1 Tbsp GF Worcestershire Sauce
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 Tbsp lemon juice
  • 1 Tbsp cider vinegar
  • 1/4 tsp dry mustard
  • 1/4 cup Parmesan cheese finely grated (or powdered style)
  • 1/2 tsp sugar optional
  • 2 cloves garlic minced
  • 1 egg optional
  • 1/2 cup olive oil

Salad

  • 1 head kale rinsed
  • 1 head Romaine lettuce rinsed
  • 2 cups GF croutons

Garnish (optional)

  • Lemon wedges
  • Shaved Parmesan cheese
  • GF bacon bits

Instructions
 

  • For dressing, mix all ingredients except oil, in a blender and process until smooth. Slowly pour oil in with machine running, in a thin stream.
  • To prepare salad, rinse and chop Romaine into bite-sized pieces. Remove tough stem from kale and chop into bite-sized pieces. You can leave as is, although if you blanch the kale in a pot of boiling water for 20 seconds (then remove and quickly run cold water over it, drain well) it will be much more tender and not so dry tasting (but it will still be very crispy!).
  • Combine lettuce with some dressing and toss until fully coated. Garnish if desired.
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