Curly leafed kale, Lacinato Italian or Tuscan kale, Russian red kale, and Chinese kale. Kale with frilly edges and kale with a reptilian texture. The ever-versatile and vitamin and mineral-packed kale is perfect raw in salads and cooked in soups or sautéed as a side. At this point, I’m sure that you have heard that kale is a superfood. This leafy green is packed with protein, calcium, iron, vitamin A, fiber, and anti-cancer properties. Kale also has more vitamin C than any other leafy green vegetable.
I was recently at Avo Restaurant in New Orleans and had a superb kale caesar salad as an appetizer. The salad was bright green and crisp, full and complex, and felt healthy, even if it wasn’t!! This kale salad has only a couple of simple ingredients. Chopped kale and shaved parmesan are the two essential ingredients. It’s the creamy caesar that adds a bold and rich flavor to the salad.
A little bit of lemon juice for tartness, combined with extra virgin olive oil, an egg yolk, garlic, and a touch of dijon mustard and other seasonings results in a creamy perfection and just the right dressing for the kale salad.
You can add other ingredients to this salad to develop a more complete and savory meal. Add a protein such as grilled fish or chicken or tofu. Mix in some powerful grains such as quinoa or farro. Add your favorite nuts or seeds. I also love this kale salad when combined with fruit such as chopped apples or a bright citrus like tangerines or satsumas. You can also combine other vegetables with the kale. I added shaved brussel sprouts and roasted almonds for a nutty change.
After the ingredients for the creamy caesar are whisked together, gently toss with the kale about an hour before serving and refrigerate. This will help to “tenderize” the kale. Shave some fresh parmesan cheese over the kale before serving.