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Kale Caeser
Clean kale be removing the stems, washing the leaves and drying. If you have a salad spinner, this is a great time to use it to dry the leaves. Alternately, pat them with paper towels. Once mostly dry, chop leaves into bite sized pieces and place in a very large bowl.
Smash garlic and finely chop. Combine in a large bowl with lemon juice, salt, red pepper and black pepper.Whisk to combine and continue whisking, slowly pouring in olive oil to emulsify.
Combine dressing with kale leaves, using your hands to gently massage into the leaves. (I used kitchen gloves because I had just painted my nails and Kale has a nasty habit of turning manicures green! Set a timer for 30 minutes and move on to the croutons.
Smash the croutons by placing them in a measuring cup and using the next size smaller measuring cup to crush them by pushing down. Alternately, you could put them in a Ziplock type bag and bang on them but I found that is messier.
Finally, measure grated cheese and shave fresh Parmesan if using for garnish.
When timer is up, toss dressed salad with crushed croutons and grated Parm until well coated.
Leftovers (like there will be any) can be kept refrigerated for and eaten within two days but know that the croutons will get soft. Serve with shaved Parmesan and Enjoy!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.