Grilled Kale Caesar Salad

Grilled Kale Caesar Salad
Photo: Thomas J. Story; Styling: Karen Shinto
Yields Serves 4
AuthorJolena Owen, Boise

Time: 30 minutes. Kale takes the place of lettuce in this twist on traditional Caesar, and wilting the greens on the grill adds a subtle smoky flavor.

Ingredients

 6 tablespoons mayonnaise
 6 tablespoons olive oil
 1/4 cup Dijon mustard
 1/4 cup grated parmesan cheese
 2 tablespoons fresh lemon juice
 2 teaspoons Worcestershire
 4 teaspoons minced garlic
 4 anchovy fillets, minced
 2 bunches kale, stems and ribs removed
 1 cup croutons
 1/2 teaspoon freshly ground black pepper
Nutrition Facts

Servings 0

Amount Per Serving
Calories 326Calories from Fat 63
% Daily Value *
Total Fat 23g36%
Saturated Fat 3.8g19%
Cholesterol 26mg9%
Sodium 1242mg52%
Total Carbohydrate 20g7%
Dietary Fiber 2.8g12%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Prepare a grill for medium heat (about 350°; you can hold your hand 5 in. above cooking grate only 6 seconds). In a large bowl, whisk together mayonnaise, oil, mustard, parmesan, lemon juice, Worcestershire, garlic, anchovies, and 1/4 cup water. Pour half the dressing into a small bowl and set aside.

Step 2
2

Working in batches, lay kale flat on the grill and cook on both sides until edges get brown and crispy and kale starts to wilt, about 4 minutes total. Let cool slightly, then add to the dressing in the large bowl and toss to coat. Evenly divide kale among 4 salad plates. Top with croutons and a sprinkle of pepper. Serve extra dressing on the side.

Step 3
3

Note: Nutritional analysis is per serving without extra dressing.

Ingredients

 6 tablespoons mayonnaise
 6 tablespoons olive oil
 1/4 cup Dijon mustard
 1/4 cup grated parmesan cheese
 2 tablespoons fresh lemon juice
 2 teaspoons Worcestershire
 4 teaspoons minced garlic
 4 anchovy fillets, minced
 2 bunches kale, stems and ribs removed
 1 cup croutons
 1/2 teaspoon freshly ground black pepper

Directions

Step 1
1

Prepare a grill for medium heat (about 350°; you can hold your hand 5 in. above cooking grate only 6 seconds). In a large bowl, whisk together mayonnaise, oil, mustard, parmesan, lemon juice, Worcestershire, garlic, anchovies, and 1/4 cup water. Pour half the dressing into a small bowl and set aside.

Step 2
2

Working in batches, lay kale flat on the grill and cook on both sides until edges get brown and crispy and kale starts to wilt, about 4 minutes total. Let cool slightly, then add to the dressing in the large bowl and toss to coat. Evenly divide kale among 4 salad plates. Top with croutons and a sprinkle of pepper. Serve extra dressing on the side.

Step 3
3

Note: Nutritional analysis is per serving without extra dressing.

Grilled Kale Caesar Salad
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