There are very few times I crave salad as a meal and not just a side, but this salad can pass as both. If you use as a side salad, I like it with chicken or salmon from the grill. I massage the kale prior to dressing because it helps it loosen up and release some of the bitter flavor that can be associated with the greens. This dressing is so simple and seriously addicting – I sometimes use extra for chip dip / a dip for bread!
Kale Caesar with Apples
Servings: 2 (for dinner salad, 3-4 for side salad)
Ingredients
- 1 bunch kale (I use Dinosaur Kale)
- 1/2 French baguette or country bread (if it's a few days old - that's better!)
- 3 tbsp olive oil
- 1 apple, chopped into thin slices
- shaved Parmesan from a block
- Salt and pepper
"Caesar" Dressing (No Egg!)
- 1/2 cup Greek yogurt
- 1/2 cup Mayo
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tbsp olive oil (light olive oil, you don't want it to overpower the taste of the dressing. Vegetable oil works here, too)
- Salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Prep the croutons by tearing bite-sized pieces of the bread and placing on a baking sheet lined with foil. Drizzle the 3 tbsp of olive oil over the bread and season liberally with salt and pepper. Put the croutons in the oven and bake for 8-10 minutes or until golden brown and crispy.
- Massage the kale by adding a little bit of olive oil (less than a teaspoon) and a pinch of salt and pepper. Using your hands, grab the kale and massage with your fingertips until oil is thoroughly coating the kale (you don't want it to be soggy with oil, just lightly coated.)
- To make the dressing, mix the Greek yogurt and mayo together until smooth. Add the lemon juice, mustard, and olive oil and whisk until incorporated. Season with lots of pepper and a bit of salt to taste.
- Top the massaged kale with apples, croutons, and shaved Parmesan. Dress the salad with the dressing, one spoonful at a time. Top with more cracked black pepper.
