Favourite Kale Caesar Salad
Favourite Kale Caesar Salad
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
Logo
Recipe - Winfield
Salad600x360.jpg
Favourite Kale Caesar Salad
Prep Time25 Minutes
Servings4
0
Ingredients
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
  1. Shred the kale, removing stems, and wash over a strainer. Lightly shake out any extra water.
  2. 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.
  3. 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.
  4. 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.
  5. Combine dressing and massaged kale in a salad bowl. Mix well. Top with crushed prosciutto pieces, breadcrumbs, parmesan, and season with Salt and Pepper.
  6. 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
2 bunches of Kale
an image
Kale - Greens, Fresh, 1 Each
$3.99
1/4 cup olive oil + more to massage kale
an image
Western Family - Extra Virgin Olive Oil, 1 Litre
$9.99 was $12.99$1.00/100ml
juice of 1 lemon
an image
Lemons - Large Fresh, Each, 1 Each
5 for $4
$1.29
2-3 tablespoons of anchovy paste
an image
Laurena - Anchovy Paste, 60 Gram
$4.99$8.32/100g
3 tablespoons Worcestershire sauce
an image
Western Family - Worcestershire Sauce, 284 Millilitre
$3.99$1.40/100ml
2-3 cloves of garlic
an image
Garlic - White, Bulk, 1 Each
$0.75
2 tablespoons Dijon mustard
an image
Western Family - Prepared Dijon Mustard, 325 Millilitre
$3.29$1.01/100ml
1/2 cup breadcrumbs (I use gluten free)
Not Available
Parmesan cheese
an image
Western Family - Shredded Parmesan Cheese, 170 Gram
$6.99$4.11/100g
Prosciutto (I prefer fresh cut from the deli)
an image
San Daniele - Prosciutto, Fresh, 100 Gram
$5.29/100g$5.29/100g
1 tsp Salt and 1 tsp Pepper
Not Available

Directions

  1. Shred the kale, removing stems, and wash over a strainer. Lightly shake out any extra water.
  2. 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.
  3. 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.
  4. 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.
  5. Combine dressing and massaged kale in a salad bowl. Mix well. Top with crushed prosciutto pieces, breadcrumbs, parmesan, and season with Salt and Pepper.
  6. Eat. Pairs especially well with Cajun Chicken or Shrimp or a nice Alberta Beef Steak!