Ingredients1 h 15 m servings 500 cals
- Heat a large skillet over medium heat. Toss kale in the skillet; cook and stir until reduced in size by about one-quarter, 1 to 2 minutes. Remove kale to a bowl; refrigerate for 1 hour.
- Beat mayonnaise, olive oil, mustard, Parmesan cheese, lemon juice, garlic, Worcestershire sauce, and anchovy paste together in a bowl until you get a smooth salad dressing; refrigerate for 1 hour.
- Toss kale, cucumber, and leeks together in a large bowl. Drizzle dressing over the salad; toss. Season with black pepper.
Per Serving: 500 calories; 39.8 g fat; 31.7 g carbohydrates; 10.5 g protein; 13 mg cholesterol; 853 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was out of this world, mostly due to the dressing. My family gobbled it up and looked for more. Do not let the anchovy paste throw you. The little bit this calls for is more then enough and...
Like a caesar salad. A good use for kale but nothing special. I would remake it if you had kale to spare as its different from other kale dishes and easy to make