Favourite Kale Caesar Salad
This salad is so delicious, can be paired with pretty much any meal, and the best part is it keeps well in the fridge for up to 4 days. I even think it tastes better on day 2 and 3 because the kale soaks in the dressing.
Alysia Rissling, Fueling Sport Ambassador
Alysia Rissling, Fueling Sport Ambassador
Recipe - Winfield
Favourite Kale Caesar Salad
Prep Time25 Minutes
Servings4
0Ingredients
2 bunches of Kale
1/4 cup olive oil + more to massage kale
juice of 1 lemon
2-3 tablespoons of anchovy paste
3 tablespoons Worcestershire sauce
2-3 cloves of garlic
2 tablespoons Dijon mustard
1/2 cup breadcrumbs (I use gluten free)
Parmesan cheese
Prosciutto (I prefer fresh cut from the deli)
1 tsp Salt and 1 tsp Pepper
Directions
- Shred the kale, removing stems, and wash over a strainer. Lightly shake out any extra water.
- Add 2-3 tablespoons of olive oil and massage the kale. I mean like get your hands in there and work the tough plant until it’s soft and buttery.
- In a small high-powered blender or food processor combine garlic, Dijon mustard, Worcestershire, anchovy paste, lemon juice, and salt and pepper. I like to pulse it on high until it turns a smooth brownish colour, then I add the 1/4 cup of olive oil and mix until smooth.
- Lay Prosciutto in a shallow pan on medium-low heat. It will smoke! Fry while flipping a few times until nice and crispy. Transfer to a cutting board and crumble.
- Combine dressing and massaged kale in a salad bowl. Mix well. Top with crushed prosciutto pieces, breadcrumbs, parmesan, and season with Salt and Pepper.
- Eat. Pairs especially well with Cajun Chicken or Shrimp or a nice Alberta Beef Steak!
25 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Kale - Greens, Fresh, 1 Each
Western Family - Extra Virgin Olive Oil, 1 Litre
Lemons - Large Fresh, Each, 1 Each
5 for $4
Laurena - Anchovy Paste, 60 Gram
Western Family - Worcestershire Sauce, 284 Millilitre
Garlic - White, Bulk, 1 Each
Western Family - Prepared Dijon Mustard, 325 Millilitre
Not Available
Western Family - Shredded Parmesan Cheese, 170 Gram
San Daniele - Prosciutto, Fresh, 100 Gram
Not Available
Directions
- Shred the kale, removing stems, and wash over a strainer. Lightly shake out any extra water.
- Add 2-3 tablespoons of olive oil and massage the kale. I mean like get your hands in there and work the tough plant until it’s soft and buttery.
- In a small high-powered blender or food processor combine garlic, Dijon mustard, Worcestershire, anchovy paste, lemon juice, and salt and pepper. I like to pulse it on high until it turns a smooth brownish colour, then I add the 1/4 cup of olive oil and mix until smooth.
- Lay Prosciutto in a shallow pan on medium-low heat. It will smoke! Fry while flipping a few times until nice and crispy. Transfer to a cutting board and crumble.
- Combine dressing and massaged kale in a salad bowl. Mix well. Top with crushed prosciutto pieces, breadcrumbs, parmesan, and season with Salt and Pepper.
- Eat. Pairs especially well with Cajun Chicken or Shrimp or a nice Alberta Beef Steak!