Kale Caesar Salad mixes massaged kale ribbons with crisp romaine, zesty garlicky parm dressing, crunchy croutons for American hearty bite. No-cook toss yields creamy coated greens that stay fresh hours. Power greens slays lunches or steak sides, beginner massage tenderizes tough leaves fast.
Massaged Kale Caesar Salad Recipe
Tender massaged kale romaine tossed creamy Caesar parm croutons. Fresh American salad, no-cook ready 15 minutes.
Ingredients
Equipment
Method
- Rinse 1 bunch Lacinato kale under cold water hands. Pat dry paper towels. Cutting board chef’s knife strip ribs discard. Stack leaves roll tight cigar. Slice thin ribbons ¼ inch using knife. Pyrex bowl dump.
- Sprinkle ¼ tsp salt over kale ribbons in Pyrex bowl. Grab hands knead squeeze 3 minutes till dark green softened wilted feel. No tough chew left.
- Whisk bowl ½ cup mayo 2 tbsp lemon juice 1 tsp Dijon 1 minced garlic 2 minced anchovies ¼ tsp pepper ½ tsp salt. Whisk 1 minute thick creamy emulsified.
- Chop romaine thin add Pyrex bowl. Pour dressing over. Toss tongs coat even. Fold ½ cup parm 1 cup croutons. Plate immediate wedge style.
Notes
- Massage 3 full minutes exact: start bright green tough, ends dark soft shiny holds dressing no bitterness. Use Lacinato over curly less fiber chew.
- Anchovies melt whisk no fishy raw taste umami base; sub 1 tsp Worcestershire if shy first time.
- Day-ahead massage kale store airtight, dress toss before eat prevents sog. Croutons add last crunch max.
- Room temp lemon juice emulsifies best no split; cold mayo lumps. Whisk vigorous arm power thick ribbon trail off whisk test.
