All Kale Caesar recipe

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Ingredients

½ cup lemon juice
2 anchovy fillets
2 cloves garlic, peeled
½ teaspoon Dijon mustard
½ cup olive oil
¼ teaspoon salt
ground black pepper to taste
6 cups kale leaves
1 cup croutons
¼ cup grated Parmesan cheese

Nutrition Info

361.5 calories
carbohydrate: 17.6 g
cholesterol: 6.1 mg
fat: 31.1 g
fiber: 2.2 g
protein: 6.8 g
saturatedFat: 5.1 g
servingSize: -
sodium: 437.3 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine lemon juice, anchovies, garlic, and mustard in a blender or food processor fitted with a steel blade. Process until thoroughly combined. Pour in olive oil very gradually through the feed tube while machine is running, first 1 tablespoon at a time, then gradually increasing the amount. Season with salt and pepper.

  2. Stack and bunch the kale leaves together on a cutting board and cut across the stack into skinny slivers.

  3. Place the kale, croutons, and Parmesan cheese in the bowl and drizzle with about a 1/4 of the dressing. Toss and taste the salad and add more dressing if desired, then toss again.

Recipe Yield

4 servings

Recipe Note

This kale salad recipe is very quick and simple. Pour remaining dressing into a container, cover, and refrigerate up to 2 weeks.

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