Description
A festive twist on the classic Caesar salad, featuring nutrient-rich kale and crispy Parmesan cheese. This salad is perfect for holiday gatherings.
Ingredients
Scale
- 1 bunch kale, stems removed and chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup croutons
- Optional: pomegranate seeds, toasted nuts
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper.
- Add the chopped kale to the bowl and toss to coat evenly with the dressing.
- For the Parmesan crisps: Line a baking sheet with parchment paper. Spoon small mounds of grated Parmesan cheese onto the baking sheet, leaving space between them.
- Bake the Parmesan cheese for 5-7 minutes, or until golden brown and crispy. Let them cool completely on the baking sheet.
- Add croutons to the kale mixture and toss gently.
- Serve the salad topped with the cooled Parmesan crisps.
- Garnish with pomegranate seeds and toasted nuts if desired.
Notes
- For a creamier dressing, you can add a tablespoon of mayonnaise or Greek yogurt.
- Ensure kale is thoroughly dried after washing to prevent a watery salad.
- Parmesan crisps can be made ahead of time and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
