Caesar Salad with Kale
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 211, total fat 18 G., saturated fats 3 G., proteins 4 G., carbohydrates 9 G., fiber 2 G., cholesterol 5 mg, sodium 221 mg, sugar 2 G.
Calories 211, total fat 18 G., saturated fats 3 G., proteins 4 G., carbohydrates 9 G., fiber 2 G., cholesterol 5 mg, sodium 221 mg, sugar 2 G.
Add baby kale to the traditional Caesar salad romaine for an even more filling and healthy meal. Dress the salad with a classic anchovy dressing, which perfectly enhances its flavor. Top with grated Parmesan cheese, fresh homemade croutons, and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a small red onion, thinly sliced
- 1/4 baguette, cut into 1cm cubes (about 1 1/2 cups)
- 0.5 cups extra-virgin olive oil
- 2 tablespoons mayonnaise
- 1 teaspoon red wine vinegar
- 0.5 tsp honey
- 2 anchovies in oil, chopped (optional)
- 2 cloves garlic, grated
- Juice of 1 lemon
- 140 g small kale
- 1 romaine lettuce heart, chopped
- 1/4 tbsp. grated parmesan
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Recipes with similar ingredients: baguette, toast, leafy cabbage, red onion, wine vinegar, lemon juice, romaine lettuce, Parmesan cheese, Anchovies, honey
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Soak red onions in ice water for 10 minutes, then drain.
- Meanwhile, toss the bread cubes on a rimmed baking sheet with 1 tablespoon of olive oil, season with salt and pepper. Bake in the oven until the bread cubes are crisp and golden, 8-10 minutes.
- In a large bowl, combine the mayonnaise, vinegar, honey, anchovies, garlic, and lemon juice. Slowly whisk in the remaining 1/2 cup olive oil. Add the kale, romaine, Parmesan, and red onion to the dressing and toss. Divide the salad among 4 bowls and top with croutons.
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