Kale Caesar with Cucumbers and Leeks

Kale Caesar with Cucumbers and Leeks

3
chef shane-o 0

"A hearty and creamy version of the classic Caesar salad."

Ingredients

1 h 15 m servings 500 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 39.8 g
  • 61%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 853 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Heat a large skillet over medium heat. Toss kale in the skillet; cook and stir until reduced in size by about one-quarter, 1 to 2 minutes. Remove kale to a bowl; refrigerate for 1 hour.
  2. Beat mayonnaise, olive oil, mustard, Parmesan cheese, lemon juice, garlic, Worcestershire sauce, and anchovy paste together in a bowl until you get a smooth salad dressing; refrigerate for 1 hour.
  3. Toss kale, cucumber, and leeks together in a large bowl. Drizzle dressing over the salad; toss. Season with black pepper.
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Reviews

3
  1. 3 Ratings

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This was out of this world, mostly due to the dressing. My family gobbled it up and looked for more. Do not let the anchovy paste throw you. The little bit this calls for is more then enough and...

Yummy

Loved it. Even my husband who sneers at kale said he would eat it again. I put seared ahi on top.