Description
A healthy yet indulgent kale salad featuring massaged leaves for tenderness, a creamy garlic Caesar dressing, and crunchy baked Parmesan crisps. Ready in just 20 minutes.
Ingredients
Scale
- 2 large bunches curly kale (about 6–8 cups packed)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt (divided)
- 1 clove garlic, minced (for kale)
- 1 tablespoon fresh lemon juice
- 1/2 cup mayonnaise (full-fat)
- 1/2 cup freshly grated Parmesan cheese (for dressing)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced or grated (for dressing)
- 1/2 teaspoon freshly cracked black pepper
- 2–3 anchovy fillets, minced (optional)
- 1 cup grated hard aged Parmesan cheese (for crisps)
- 1/2 teaspoon paprika (optional, for crisps)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pile small mounds of grated Parmesan (about 2 tablespoons each) onto the baking sheet, leaving space between them. Sprinkle with paprika if using.
- Bake crisps for 5-7 minutes until golden brown and bubbly. Remove and let cool completely on the pan until hard, then break into shards.
- Wash and thoroughly dry the kale. Remove tough stems and tear leaves into bite-sized pieces.
- Place kale in a large mixing bowl. Sprinkle with 1/2 teaspoon kosher salt and drizzle with olive oil.
- Massage the kale vigorously with hands for 2-3 minutes until it darkens, shrinks, and becomes tender.
- Add the minced garlic and lemon juice to the kale and massage for another minute.
- In a small bowl, whisk together mayonnaise, 1/2 cup grated Parmesan, Worcestershire sauce, Dijon mustard, 2 cloves minced garlic, black pepper, and minced anchovies until smooth.
- Add the massaged kale to the dressing and toss thoroughly to coat.
- Transfer to a serving platter and top generously with the crispy Parmesan shards. Serve immediately.
Notes
Ensure kale is completely dry before massaging to help dressing adhere. Massaging is crucial to tenderize the leaves. Parmesan crisps can be made up to 2 days in advance and stored in an airtight container. Do not freeze the salad as the kale will become mushy.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 8
- Fiber: 4
- Protein: 12
Keywords: kale caesar salad, crispy parmesan crisps, healthy salad, quick dinner, meal prep, gluten-free, keto-friendly