Kale Caesar Salad
Made with nutrient-dense kale, salty shaved Parmesan cheese, homemade croutons, and tangy Caesar dressing. For a crunchy, savory bonus, add crumbled crispy slices of prosciutto to take this salad to the next level.
Ingredients
- 3-4 cups chopped kale washed, dried, stems removed
- ½ cup shaved Parmesan
- ½ cup Caesar dressing
- (Optional) 4–5 slices prosciutto
Homemade Croutons:
- 1-2 slices bread torn into small pieces
- Olive oil
- Italian seasoning
- Garlic powder
Instructions
- Preheat oven to 400°F.
- Tear bread into bite-size pieces and place on a lined baking sheet. Drizzle with olive oil and sprinkle with Italian seasoning and garlic powder.
- (If making crispy prosciutto) Push bread to one side of the pan. Lay prosciutto slices on the other side of the same baking sheet. Bake for about 12 minutes, or until prosciutto is crisp. Transfer prosciutto to a plate to cool.
- Toss the croutons and return them to the oven for 3–8 more minutes (15-20 minutes total), or until golden and crisp.
- While toppings bake, prepare the kale: roughly chop, then massage for 1–2 minutes until tender.
- Add kale to a large bowl with Parmesan and Caesar dressing. Toss well to coat.
- Crumble cooled prosciutto (if using) and add to the salad.
- Top with homemade croutons and serve.
Notes
- Massage the kale before mixing it with the other ingredients. Massaging the kale breaks down the tough fibers and makes it not only easier to digest but also much more pleasant to eat raw.
- My favorite Caesar dressing is the Ken's Steakhouse Lite Caesar, which is made without the usual cream but is still zesty and flavorful.
- If making ahead of time, store the salad and the croutons separately. Dress the salad and top with croutons when ready to eat.
- Once salad is dressed and croutons are added, consume within a day.
- Nutrition values are an estimate only.
Nutrition
Calories: 280kcalCarbohydrates: 15gProtein: 11gFat: 19gFiber: 2gSugar: 1g
Tried this recipe?Let me know how it was!