Grilled Kale Caesar Salad

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 345, total fat 26 G., saturated fats 5 G., proteins 9 G., carbohydrates 22 G., fiber 4 G., cholesterol 13 mg, sodium 479 mg, sugar 6 G.

Fire up the grill for a summer twist on the classic Caesar salad! Grilled kale is tossed with a creamy dressing, while toasted bread crumbs add a little crunch. Serve topped with shaved Parmesan (shredded with a vegetable peeler) and a generous grind of black pepper as a simple side dish or main course.

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.

Ingredients for the recipe:

4 cloves of garlic
0.5 cup finely grated Parmesan (about 60 g) + shaved Parmesan for serving
1/4 cup + 3 tablespoons olive oil + extra for greasing grill grates
1/4 cup freshly squeezed lemon juice
3 tablespoons mayonnaise
1 tbsp Dijon mustard
2 tsp anchovy paste (optional)
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
1 medium head of red cabbage (about 800 g)
100 g sourdough bread with crust, cut into 2 cm thick slices.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: red cabbage, sourdough bread, Dijon mustard, Anchovies, wine vinegar, lemon juice, Parmesan cheese

Cooking the dish according to the recipe:

Heat the gil to medium-high heat.
In a blender, combine the garlic, Parmesan, 1/4 cup olive oil, lemon juice, mayonnaise, Dijon mustard, anchovy paste (if using), white wine vinegar, Worcestershire sauce, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper. Blend on high speed until smooth and creamy, scraping down the sides of the bowl with a spatula as needed. Taste and adjust the seasoning with salt and pepper, if needed. Transfer the Caesar dressing to a small bowl, cover with plastic wrap, and refrigerate until ready to serve. Can be stored for up to 1 day.

Slice the cabbage through the core into 8 long wedges (each wedge should be 4-5 cm thick). Make sure the leaves are sealed at the core to prevent them from falling apart during frying. Brush the cabbage wedges and sliced bread with the remaining 3 tablespoons of olive oil and sprinkle with a pinch of salt and black pepper.
Lightly brush the hot grill grate with olive oil. Place the cabbage on the grill and cook, covered, until the underside is nicely browned, about 5 minutes. Flip the cabbage and continue cooking, covered, until crisp-tender and well-marked, another 5 minutes. Transfer to a serving platter. Place the bread on the grill and cook, uncovered, until golden brown, 1 to 2 minutes per side.
Tear or cut the bread into 2-cm cubes, then sprinkle them over the cabbage. Drizzle with Caesar dressing, sprinkle with shaved Parmesan cheese and black pepper. Serve with the remaining dressing on the side.

Author of the recipe - Amanda Neal is a chef and food writer based in New York City.

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