Do you ever find a recipe that you just absolutely fall in love with? So much in love that you feel the need to make every.single.week? Because, if you don’t have it, you find yourself dreaming of it and craving it. Or maybe I am weird and only do that. Well, this was one of those meals. Who the heck would have thought it would be a salad? Not me! I’m a sweet lover all the way. But, this salad knocked my socks off. (Speaking of which, I wish it were warm enough to wear flip flops again!) Funny, because this salad is so simple. I mean really. All you do is massage the salad for a few minutes with your fingers, then you throw in some homemade croutons (that is a must, they are SO much better than store bought), the mix in some homemade caesar dressing and parmesan cheese. You have yourself a salad!
My husband has been requesting this weekly, which is very unusual for him. Even my daughter chows down on this. Massaging the kale seems to magically break down the bitter taste, leaving it with wonderful flavor. And kale is a superfood! This makes a fabulous light lunch, or a wonderful side. Go make it today and be happy. Seriously.
Recipe adapted from Annie’s Eats, originally adapted from Three Many Cooks
Massaged Kale Caesar Salad
Caesar salad is renewed with massaged kale and a creamy homemade dressing. Topped with croutons and a sprinkling of Parmesan cheese, it makes the perfect simple salad.
For the dressing
- 1/4 cup olive oil
- 2 Tablespoons freshly squeezed lemon juice
- 1/4 teaspoon Worcestershire sauce
- 3-4 cloves garlic, finely minced or crushed
- 2 1/2 Tablespoons mayonnaise
- pepper, to taste
- 1 oz. Parmesan cheese, finely grated
For the salad
- 1 bunch curly kale, about 8-12 oz
- 1 Tablespoon olive oil
- grated Parmesan cheese, for serving
- To make the dressing, combine all of the ingredients in a large glass measuring cup or jar. Whisk or shake until completely combined. Taste and adjust seasonings as necessary. Place in the refrigerator until ready to use.
- Rinse and towel dry the kale leaves. Remove and discard the ribs from the leaves, and tear the curly green portions into bite size pieces. Add the kale to a large salad bowl with the 1 tablespoon of olive oil, and toss briefly. Massage the kale leaves for a few minutes until the leaves have become shiny and a deeper green color, about 2-3 minutes. Add croutons to the salad as desired. Drizzle about half of the dressing over the salad and toss lightly to coat. Taste and add additional dressing as necessary, a little bit at a time. Top with additional grated Parmesan and serve.