Ingredients
4
4 servings
- •½ cup mayonnaise
- •1 tablespoon freshly squeezed lemon juice
- •3 cloves garlic, minced
- •2 oil-packed anchovy fillets
- •1 teaspoon Dijon mustard
- •1 teaspoon Worcestershire sauce
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •2 tablespoons freshly grated Parmigiano-Reggiano cheese (Optional)
- •1 bunch kale, ribs removed and leaves torn into pieces
- •1 cup Caesar salad croutons
- •2 tablespoons shaved Parmigiano-Reggiano cheese (Optional)
Instructions
- Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
- Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.
Nutritional Facts
Per 4 servings
- Calories: 336
- Carbohydrate: 21g
- Fat: 26g
- Fiber: 2g
- Protein: 8g
- Sugar: 2g
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