Kale Caesar Salad
Romaine is the Caesar salad green of choice but we wanted a heartier leaf that would give us more nutrients per carb, so important for the keto diet where every carb counts. Kale, with its pungent earthiness, was our natural choice: it’s nutrient-dense, and it paired beautifully with the tangy Caesar dressing—perhaps even better than romaine.
Ingredients
- 1 ounce Parmesan cheese shredded (¼ cup) SALAD
- 6 ounces curly kale stemmed and cut into 1-inch pieces
- ¼ cup grated Parmesan cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 3 anchovy fillets rinsed and minced
- 1 garlic clove minced to paste
Instructions
- For the frico: Adjust oven rack to middle position and heat ovento 400 degrees. Line rimmed baking sheet with parchment paper.
- Spread Parmesan into 5-inch circle in center of prepared sheet. Bake until light golden, 7 to 9 minutes. Let frico cool on sheet for 5 minutes. Transfer frico to plate, discarding parchment, and let cool completely. Break frico into 1½-inch-wide pieces; set aside for serving.
- For the salad Place kale in large bowl and cover with warm tap water (110 to 115 degrees). Swish kale around to remove grit. Let kale sit in warm water bath for 10 minutes. Remove kale from water
- and spin dry in salad spinner in multiple batches. Pat leaves dry with paper towels if still wet.
- Whisk Parmesan, oil, mayonnaise, lemon juice, mustard, anchovies, and garlic together in bowl. Add kale and toss to coat. Cover and refrigerate for 20 minutes. Season with salt and pepper to taste. Serve, topped with frico chips, if desired.