Crisp, fresh, and packed with flavor. Everything you would want in a Caesar salad, but even better.
Chopped Kale Caesar Salad
Description
Caesar salad is a classic. The dressing is the star of the show when it comes to this salad, and my Greek yogurt version does not disappoint. It cuts down the fat content without sacrificing flavor. And you know I had to keep the anchovies in there, because that is what makes Caesar dressing, Caesar dressing! I decided to use kale because, well, I’ve been on a kale kick lately! I’m not a big fan of red kale or curly kale, and found that I really like the Dino kale, otherwise known as Lacinato Kale. It’s earthy, crisp, and doesn’t have that bitter kale taste. Be sure to massage your kale with lemon juice and olive oil to help cut down on any possible bitterness, and it helps with digestion of the kale. A little dressing goes a long way, and every ingredient of this salad perfectly mends together.
Ingredients
Chopped Kale Caesar Salad
Greek Yogurt Caesar Dressing
Instructions
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Chopped Kale Caesar Salad Instructions
- Toast the panko breadcrumbs in a small non-stick pan on medium heat, stirring to prevent burning. When it turns a warm brown color, remove from the heat.
- Chop the kale into fine shreds and add to a mixing bowl. I like to roll up the leaves and do a chiffonade cut.
- Add the olive oil and lemon juice and massage the kale with your hands.
- Add in the Greek Yogurt Caesar Dressing and toss together until coated.
- Divide the kale into two bowls.
- Top with the grated parmesan cheese, capers, toasted panko, and lemon zest.
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Greek Yogurt Caesar Dressing
- Using a food processor, add the parmesan cheese, garlic cloves, Dijon mustard, kewpie mayo, lemon juice and anchovies. Mix for about 30 seconds until combined. You may need to scrape down the sides to make sure it’s all incorporated.
- Add in the olive oil, Greek yogurt, and pepper and mix for another 20-30 seconds until smooth.
