Kale Caesar with Cucumbers and Leeks

Kale Caesar with Cucumbers and Leeks

3 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    1 h 15 m
chef shane-o
Recipe by  chef shane-o

“A hearty and creamy version of the classic Caesar salad.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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)

Rate This Recipe
MrsWolfie
8

MrsWolfie

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 really packs a flavor punch. A definite keeper.. the kale cooked up beautifully. Some salt and pepper while its cooking would add some additional flavor. Thanks for sharing!

Tallgirl6234
0

Tallgirl6234

Yummy

DebA
0

DebA

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

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 500 cal
  • 25%
  • Fat
  • 39.8 g
  • 61%
  • Carbs
  • 31.7 g
  • 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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Creamy Kale Salad

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Kale Salad with Sprouts and Seeds