Crispy Kale Caesar Salad

Crispy Kale Salad


For the Dressing:

1/3 cup plain Greek yogurt

2 anchovy fillets, drained and finely chopped

2 tablespoons lemon juice

2 teaspoons Worcestershire sauce

1 garlic clove, minced

2 tablespoons olive oil

2 tablespoons grated Sartori SarVecchio® Parmesan cheese

Salt and pepper to taste

For the Salad:

3 bunches kale, ribs removed and roughly chopped

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

1/3 cup grated Sartori SarVecchio® Parmesan cheese

1 cup croutons

1/4 cup shaved Sartori SarVecchio® Parmesan cheese


Heat oven to 375 degrees.

For Dressing:

Place yogurt, anchovies, lemon juice, Worcestershire sauce and garlic in a food processor. Cover and process until smooth. While processing, gradually drizzle olive oil in a steady stream until combined. Transfer to a bowl. Whisk in Parmesan. Season with salt and pepper to taste. Cover and refrigerate until serving.

For Salad:

Drizzle kale with olive oil. Season with salt and pepper; toss to coat. Evenly spread out kale onto two 15 x 10-inch baking sheets. Bake 15-20 minutes, stirring every 5 minutes, until leaves are tender and crisp on the edges. Cool completely. Place kale in a large bowl. Drizzle with half of the dressing. Sprinkle with grated Parmesan; toss to coat. Top with croutons and shaved Parmesan. Serve with remaining dressing.

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