Kale Caesar Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sophisticated kale Caesar salad with house-made dressing, crunchy croutons, and Parmesan. It's hearty enough to be a light main course but works as an elegant side to complement roasted proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large bunch kale (thick stems removed, leaves roughly chopped; approximately 8 cups total)
- shaved parmesan
- 1 loaf country bread (torn into smallish pieces, approximately 3 cups )
- 3 tablespoons olive oil
- kosher salt (to taste)
- freshly cracked black pepper (to taste)
- 6 flat anchovies (from jar or can of anchovies)
- 1 clove garlic
- 2 egg yolks (from large eggs)
- 2 tablespoons lemon juice (more or less to taste)
- ¾ teaspoon Dijon mustard
- 6 tablespoons avocado oil (or other neutral oil)
- 3 tablespoons fresh, finely grated parmesan
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 448mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 137mg
- Calcium
- 142mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 448MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.