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Kale Caesar Salad

Servings 4

Macros: 404 kcal, fat 31g, carbs 26g, fibre 5g, protein 9g


Dressing​ - Combine in a mason jar 1⁄4 cup Extra virgin olive oil 2 tbsp Grated Parmesan cheese 2 tbls Mayo 1 tbsp White wine Vinegar 2 tsp Dijon Mustard 2 tsp anchovy paste 1⁄2 tsp Worcestershire sauce 2 cloves garlic, crushed Juice of 1 Lemon Salt and pepper Seal jar and shake vigorously until combined Croutons 3 tbls Olive oil 1⁄2 day old Baguette, torn into 1 inch pieces (about 3 cups) Heat olive oil in large frying pan over medium heat. Add as many bread pieces that will fit in a single layer and sprinkle with salt to taste. Toast each side, turning the bread with tongs, until toasted on each side, about 2-3 minutes per side. Place in a bowl and then repeat with remainder of the bread.

Assemble the salad Break up 8 cups of Kale into large bowl add the dressing (doesn’t have to be all. Your desired amount) and message with hands for 5-10 minutes. The add croutons and 1⁄4 cup of parmesan cheese.






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