The flavours of a good Caesar salad dressing are punchy and strong enough to stand up to a hardy green like kale. This recipe is a creamy version with all the usual flavour suspects. Using kale is a nice change from romaine and I prefer to use it when the weather is just a little colder outside. The benefit of using kale is that even once the greens are dressed, it’s hardy enough to be stored and enjoyed the next day.
Serves 6
1 large bunch of curly kale (about 8-10 cups)
2 tbsp mayonnaise
2 tbsp plain yogurt
1 tbsp olive oil
1⁄2 cup grated Parmesan cheese 1 tbsp fresh lemon juice
1 tbsp white wine vinegar
2 tsp Worcestershire sauce
2 tsp Dijon mustard
1 clove garlic, finely minced
1/4 tsp freshly ground pepper pepper
Salt to taste
3⁄4 cup croutons (optional)
3/4 cup bacon bits (optional)
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Remove the kale leaves from the stalks and discard the stalks. Tear kale into bite size pieces and place into a salad spinner. Fill the salad spinner with hot water from the tap and allow the kale to sit for 10min. Drain and spin the kale until it is completely dry. If not using right away lay kale on paper towel, roll and store in a bag in the fridge.
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In a large salad bowl whisk together mayonnaise, yogurt, olive oil, 1⁄4 cup of the Parmesan, lemon juice, white wine vinegar, Worcestershire sauce, garlic, pepper and salt.
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Add the kale leaves and toss well to coat. Set salad in the fridge for 10min or up to an hour before serving.
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Top the salad with the remaining 1⁄4 cup of Parmesan and croutons and bacon bits (if using), toss and serve immediately.
Tip: Kale leaves are quite hardy which means even if you have leftovers they are great the next day for lunch.
For a printable version of this recipe click here.