Lemon Kale Caesar Salad (Printable Version)
# What You'll Need:
→ Caesar Dressing
01 -
1/2 cup mayonnaise
02 -
1/2 cup plain Greek yogurt
03 -
1/2 cup grated Parmesan cheese
04 -
2 teaspoons anchovy paste (adjust to taste)
05 -
3 tablespoons fresh lemon juice
06 -
1 teaspoon lemon zest
07 -
1 tablespoon olive oil
08 -
1 clove garlic, minced
09 -
1/2 teaspoon freshly ground black pepper
→ Salad
10 -
4 cups kale, torn into bite-sized pieces
11 -
Juice from 1/2 lemon
12 -
2 Romaine hearts, torn into bite-sized pieces (3-4 cups)
13 -
1/4 cup fresh shredded Parmesan cheese
14 -
Freshly ground black pepper
15 -
Croutons (optional)
16 -
Lemon wedges for serving
17 -
2 chicken breasts
# Step-by-Step Directions:
01 -
In a small bowl, whisk all Caesar Dressing ingredients together until smooth. Store in a sealed container until ready to use or refrigerate for up to three days.
02 -
Toss kale with 1-2 tablespoons of fresh lemon juice, massaging the juice into the leaves. If possible, let sit for at least an hour to soften the raw kale.
03 -
Toss the Romaine lettuce and kale together. Drizzle with Caesar dressing and sprinkle with freshly shredded Parmesan cheese, tossing to coat. Add more dressing to taste.
04 -
Garnish with croutons if desired and serve immediately with lemon wedges on the side. Finish with a pinch of freshly ground black pepper if desired.
# Helpful Notes:
01 -
Only dress the amount of salad you plan to eat immediately. Store remaining greens separately from dressing in a zip-top bag with a paper towel.
02 -
For a complete meal, top with grilled chicken, steak, or shrimp.