Caesar Salad with Kale

Votes: 1

Photo of the dish: Antonis Achilleos

Time: 20 min.
Complexity: easily
Servings: 4

A Caesar salad recipe with kale, egg, croutons, and Parmesan cheese, served with a special olive oil dressing. Blended with anchovies, garlic, and Worcestershire sauce.

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:

1/3 cup olive oil
1 clove of garlic
2 anchovy fillets
1 tsp Worcestershire sauce
Salt and freshly ground pepper
1.5 cups diced white bread
500-600 g kale (colourless cabbage), chopped
Lemon juice
Grated Parmesan
Chopped hard-boiled egg

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: garlic, Anchovies, Worcestershire sauce, white bread, kale, lemon juice, Parmesan cheese, eggs

Cooking the dish according to the recipe:

In a blender, combine garlic, anchovies, olive oil, Worcestershire sauce, and season with salt and pepper to taste.
Toss the bread with 1 tablespoon of the dressing on a baking sheet and bake in a hot oven until golden brown. Toss the cabbage with the remaining dressing on another baking sheet and bake in the oven until crisp, 5 to 8 minutes.