Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This kale salad recipe is very quick and simple. Pour remaining dressing into a container, cover, and refrigerate up to 2 weeks.

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine lemon juice, anchovies, garlic, and mustard in a blender or food processor fitted with a steel blade. Process until thoroughly combined. Pour in olive oil very gradually through the feed tube while machine is running, first 1 tablespoon at a time, then gradually increasing the amount. Season with salt and pepper.

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  • Stack and bunch the kale leaves together on a cutting board and cut across the stack into skinny slivers.

  • Place the kale, croutons, and Parmesan cheese in the bowl and drizzle with about a 1/4 of the dressing. Toss and taste the salad and add more dressing if desired, then toss again.

Editor's Note:

Nutrition data for this recipe includes the full amount of dressing ingredients. The actual amount of dressing consumed will vary.

Nutrition Facts

362 calories; protein 6.8g; carbohydrates 17.6g; fat 31.1g; cholesterol 6.1mg; sodium 437.3mg. Full Nutrition
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