Spruce Up Your Greens: Kale Caesar Salad

Caesar salads were the first salad I ate when I was little. (I think it was only to steal my mom’s croutons.) I still really like Caesar’s now, but they end up being more of a meal than a salad and usually saturated in rich dressing. I found this recipe for a healthier and homemade take on Caesar dressing from Erin Gleeson at The Forest Feast. Inspired by living in Ithaca and its Moosewood-roots, I decided to try this modern twist on a classic Caesar. The outcome was delicious.

Ingredients.

 For Dressing (makes about 6-8 servings):

• 1/8 to a 1/4 c light olive oil
• 1/3 to 1/2 c non-fat plain Greek yogurt
• 1 t minced garlic
• 1 T fresh lemon juice
• 2 t dijon mustard

For the Salad:

• Curly kale, washed, despined & chopped
• Grated parmesan cheese
• Cracked black pepper
• Walnuts or pine nuts as “croutons” (optional)

Directions.

1. Blend all dressing ingredients in a blender, mini food processor. (I just a Magic Bullet.)
2. Wash fresh kale and “despine” or remove the stems. To easily remove the kale stems, see directions here.
3. Once the kale is washed, dried and cut, toss 1 T of Caesar dressing with freshly grated parmesan and some ground black pepper.
4. Viola! A healthier take on a classic Caesar salad. If you want a bit of crunch, you can always add walnuts or pine nuts for some added texture in place of croutons.
5. Serve and enjoy!

Modified from The Forest Feast’s take on Caesar dressing found here.