Description
A vibrant and crunchy kale salad massaged with lemon and olive oil, topped with a creamy Greek yogurt Caesar dressing and homemade crispy Parmesan cheese crisps.
Ingredients
Scale
- 1 large bunch Lacinato kale (about 200g), stems removed and leaves torn into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/2 cup full-fat Greek yogurt
- 1/4 cup freshly grated Parmesan cheese (for dressing)
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste (optional)
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- 1 wedge Parmigiano-Reggiano cheese (about 100g), coarsely grated (for crisps)
- Pinch of black pepper (for crisps)
- Optional: Grilled chicken, shrimp, croutons, or roasted chickpeas
Instructions
- Wash and thoroughly dry the kale. Remove stems and tear leaves into bite-sized pieces.
- Place kale in a large bowl. Drizzle with olive oil and lemon juice, then add minced garlic, salt, and pepper.
- Massage the kale with your hands for 2-3 minutes until leaves soften, darken in color, and reduce in volume.
- In a small bowl, whisk together Greek yogurt, grated Parmesan, Dijon mustard, anchovy paste (if using), lemon zest, salt, and pepper until smooth.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place small mounds of coarsely grated Parmesan (about 1 tablespoon each) on the baking sheet, leaving 2 inches between them. Flatten slightly and sprinkle with black pepper.
- Bake crisps for 8-10 minutes until edges are golden brown. Let cool on the pan for 2 minutes to harden.
- Toss the massaged kale with the Caesar dressing until evenly coated.
- Transfer salad to a serving platter. Break Parmesan crisps into shards and scatter over the top.
- Serve immediately.
Notes
Ensure kale is completely dry before massaging to prevent oil from sliding off. Do not overcrowd the Parmesan on the baking sheet to ensure individual crisps form. The crisps can be made up to 2 days in advance and stored in an airtight container. Store massaged kale and dressing separately in the fridge for up to 3 days and 5 days respectively. Do not freeze this salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2
- Sodium: 320
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 10
- Fiber: 3
- Protein: 12
Keywords: kale salad, caesar salad, parmesan crisps, healthy salad, gluten-free, quick dinner, massaged kale