Kale Caesar Salad
This kale Caesar salad is a quick, low-carb side with smoky bacon, lots of Parmesan, and a creamy lemon-garlic dressing.
Servings: 6
Equipment
Ingredients
- 1 bunch kale washed and dried
- 4 slices bacon cooked and crumbled
- ⅓ cup Parmesan cheese freshly grated
- 4 lemon wedges for serving
Dressing
- ¾ cup mayonnaise
- ¼ cup Parmesan cheese freshly grated
- 1 clove garlic minced
- 1 tablespoon lemon juice
- ½ tablespoon Worcestershire sauce
- ½ tablespoon Dijon mustard
- ½ teaspoon anchovy paste or finely chopped capers
- ¼ teaspoon pepper or to taste
Instructions
- In a medium bowl, combine mayonnaise, ¼ cup parmesan cheese, garlic, lemon juice, Worcestershire sauce, Dijon mustard, anchovy paste, and pepper together.
- Remove woody stem from kale. Chop leaves into ½ to 1 inch pieces. Place into a large salad bowl and massage with clean hands until kale is tender and has turned a dark green color.
- Top kale with dressing as desired and toss to coat.
- Sprinkle with ⅓ cup Parmesan cheese and bacon bits. Serve with lemon wedges.
Notes
- Top it with extra protein like chicken or salmon, to serve it as a hearty main dish meal.
- Keep the dressing and salad ingredients separate in the refrigerator for up to 3 days. If stored longer, there is a risk that the garlic, which has extremely low acidity, may produce botulism, a serious toxin, and that is not a risk worth taking.
Nutrition
Calories: 245kcal | Carbohydrates: 3g | Protein: 5g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 409mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2264IU | Vitamin C: 28mg | Calcium: 180mg | Iron: 1mg