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.
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)
- Blend all dressing ingredients in a blender, mini food processor. (I just a Magic Bullet.)
- Wash fresh kale and “despine” or remove the stems. To easily remove the kale stems, see directions here.
- Once the kale is washed, dried and cut, toss 1 T of Caesar dressing with freshly grated parmesan and some ground black pepper.
- 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.
- Serve and enjoy!
Modified from The Forest Feast’s take on Caesar dressing found here.