A sturdier, more flavorful take on a classic Caesar — great as a side or topped with grilled chicken, salmon, or crispy chickpeas.
INGREDIENTS
Salad—
- 1 large bunch of kale (Tuscan/Lacinato preferred, curly also works)
- 1/3 cup grated parmesan
- Croutons
Dressing—
- 1 garlic clove
- 2 anchovy fillets (or 1 tsp anchovy paste)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 3 tbsp mayonnaise
- 2 tbsp olive oil
- 2–3 tbsp grated parmesan
- Black pepper
- Optional: splash of water to loosen
INSTRUCTIONS
Prep the kale. Remove tough stems and chop leaves bite-size. Wash and dry thoroughly. Add a tiny drizzle of olive oil and a pinch of salt. Massage the kale with your hands for 1–2 minutes until darker and softer.
Make the dressing. Mash garlic + anchovies into a paste. Whisk in Dijon, lemon juice, Worcestershire, mayo, olive oil, parmesan, and pepper.
Assemble. Toss the kale with the dressing thoroughly. Let it sit for 5 minutes so the leaves absorb flavor.
Top with parmesan, croutons, and fresh black pepper. Optional: Add soft-boiled egg, grilled chicken, avocado, or roasted chickpeas.
