Kale Caesar Salad with Creamy Parmesan Dressing Recipe
Ingredients (19)
- Croutons:
- 6 cups of 1-inch diced rustic bread (ciabatta or Italian loaf)
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced (about 1 teaspoon)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Vinaigrette:
- 1 clove garlic
- 1/2 teaspoon Dijon mustard
- 1 1/2 Tbsp lemon juice
- 1 1/2 teaspoon white wine vinegar (can sub apple cider vinegar)
- 1/4 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- 1/3 cup grated Parmesan (use vegetarian Parmesan for vegetarian option)
- 1/8 teaspoon ground black pepper
- Salad:
- 8 cups kale leaves (lightly packed), ribs removed and leaves torn into bite-size pieces
- 2 large head romaine lettuce hearts, cut in half lengthwise, and then cut in half again lengthwise, then cut crosswise on a diagonal, to 1-inch wide strips
- 4 Tbsp grated Parmesan
Directions
Learn how to make this recipe at Simply Recipes
Ingredients (5)
- 1.5 oz. The Singleton of Glendullan 12 Year Old Single Malt Scotch Whisky
- .5 oz. Rhubarb Liqueur
- .5 oz. Lemon Juice
- .5 oz. Monin Sugar Syrup
- <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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