This quick salad is made with hearty kale and diy croutons, making it not only delicious, but satisfying and easy to prepare.
Summary
Summer is just around the corner! If you are anything like us, we try to stay away from the hot stove as much as possible during the hotter months. This means more salads, larger batches, and less mess for cleanup.
Sometimes, salads can leave us feeling unsatisfied or still hungry, but this Kale Cesar Salad is hearty without being too filling, provides you with a daily dose of greens, and is topped with homemade croutons and Cesar dressing which can be stored for multiple uses. We love this dish for any time of day, and we promise you wont be "hangry" two hours later.
Ingredients
For the Cesar Dressing:
1 cup mayo (plain yogurt is fine too)
4-5 anchovies
1/2 lemon, juiced
1 tsp. Worcestershire sauce (add more if you like)
2-3 garlic cloves
1/2 shallot (optional)
1 tsp. white or ACV vinegar
3 tbs extra virgin olive oil
1/4 cup grated Parmesan
lots of cracked black pepper
salt to taste
For the Croutons:
2-4 slices bread cut up into small pieces
2 tsp. dried oregano
1/2 tbs garlic salt
black pepper to taste
extra virgin olive oil for drizzling
Salad:
1 bunch kale
1/2 lemon, juiced
tbs extra virgin olive oil
cracked black pepper to taste
1 handful grated Parmesan to garnish (optional)
**During these times, it is okay to get creative and use whatever greens you have on hand. We are by no means saying you must go to the grocery store and buy these specific items.
Recipes
For Dressing:
Blend all ingredients together in food processor or blender until smooth. Set aside in small bowl or jar.
For Croutons:
1: Cut or tear bread into small pieces, and preheat oven to 400 degrees.
2: Drizzle oil over bread and season with garlic salt, oregano, and pepper and gently toss with clean hands.
3: Toast croutons in oven for 5-8 minutes, tossing half way to ensure they are crispy and golden brown on both sides. Set aside to cool.
For Salad:
1: Wash your kale, and remove long stem that runs down the middle
2: With clean hands, massage kale gently with olive oil- it sounds dramatic but no one wants a salad that is tough to chew; this will help soften the kale!
3: Chop kale into bite-sized pieces and toss in a large salad bowl.
4: Drizzle with lemon juice and any remaining olive oil. Toss with clean hands, and let it sit for 5-7 minutes. This will encourage kale to soften even more.
5: Toss kale with dressing and homemade croutons.
6: Garnish with extra Parmesan cheese and cracked black pepper.
The Leftovers
Let's be honest, this dish is too good to eat just once, especially if you are in a hurry or just not in the mood to cook -- which is often during the warmer months; who wants to deal with a hot kitchen?! Nobody.
Any remaining dressing can be stored in the fridge for up to one week. The croutons can be stored in an air-tight container for up to 8 or 9 days. We also recommend using leftover croutons and pulsing them in the blender or food processor to use as homemade breadcrumbs. Storing bread in any form in the freezer is always a good move.
Salads are always a great choice when you want something healthy (kinda), easy and quick. We prefer a more hefty salad to keep us full for longer periods of time and give us energy. This is a great side salad to serve with another dish or perfect on its own if your in the mood for something lighter. Either way, we hope you enjoy!