Kale Caesar Salad

The Kale Caesar Salad you will dream of!

Caesar salad is universally loved for good reason : the combination of crisp leaves, creamy dressing, just the right crunch from croutons and lovely ribbons of salty parmesan cheese…it all just hits the right notes. Even my salad-averse children will happily pick through a Caesar salad. This is the kind of salad that can be a side or a whole main dish.

This version of the well loved classic has some dark leafy kale added for its health benefits and its longevity - the kale will keep a little longer in the fridge should you happen to have leftovers, making your lunch decision the following day barely a decision at all.

Also, can we talk about homemade croutons? I know it’s a step. I KNOW. But gawd, it’s an easy one and it truly makes a huge difference! Have I now lost you? Come back! It’s fine! I promise. I’ll get you there and you will be so happy you stayed!

Give this delicious Kale Caesar a try and let me know if you’ll ever go back to eating regular Caesar salads again.

PS: Want to make this salad even easier to make? Check out my FREE Kitchen Staples Checklist that you can download. I promise that if you have these staples on hand, simple, quick and delicious meals will practically make themselves! Ummm….sign me up for that!

Kale Caesar Salad

Ingredients:

• 4 slices of crusty bread, such as sourdough, cut into cubes

• 1/2 cup olive oil

• Big pinch of garlic powder

• Flaky salt

• 4 oz chunk of Parmesan cheese, approx 1 cup grated

• 1/4 cup mayo

• Juice of 2 lemons

• 3 tbsp red wine vinegar

• 1 large or 2 small garlic cloves, smashed

• 1 tbsp anchovy paste

• 1/2 tsp salt, 1/4 tsp pepper

• 1 head Romaine lettuce, chopped

• 1 head lacitano kale, chopped

• 5-7 slices prosciutto

Directions:

1. Preheat the oven to 375F.

2. On a parchment lined baking sheet, toss the cubed bread, 2 tbsp olive oil, garlic powder and salt. Spread into a single layer and bake for 10-15 minutes. Set aside.

3. Grate your Parmesan and set aside.

4. To make your dressing, into a blender add 1/2 cup olive oil, 1/4 cup mayo, 3 tbsp red wine vinegar, garlic cloves, 1 tbsp anchovy paste and salt and pepper. Taste to adjust seasoning.

5. In a large skillet, pan fry the prosciutto until golden and crispy. Allow to cool and chop roughly.

6. Chop the Romaine. Pull the tough leaves off the stems of the kale then chop into bite sized pieces or ribbons. Place into a large bowl. Add the croutons, the prosciutto and drizzle with the dressing. Use your hands to toss the dressing and massage it a bit into those lettuce leaves. Top with more grated or shaved parmesan.

7. Enjoy!

   Let’s Get Cooking!

Today is day 10 of my winter salad series - the holidays left me in a cheese and sugar coma and it was a joy to make delicious veggie rich salads to start off the new year. Did you try it this salad? What did you think? Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!