Kale Caesar Salad

AuthorNaturallyLTCategoryDifficultyBeginner

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients
 extra-virgin olive oil
 2 garlic cloves, mashed
 1 pinch crushed red pepper
 ½ cup grated Parmigiano
 zest & juice of lemon
 1 tbsp Dijon mustard
 2 anchovy fillets
 2 shakes Worcestershire sauce
 kosher salt
 freshly ground black pepper
 1 bunch of red kale
 grilled chicken breast, optional
 1 cup crispy quinoa topping

Directions
1

Preheat over to 350˚ F. Then line a baking sheet with parchment paper.
Spread the cooked quinoa across the parchment to a single layer. Roast for about 15 minutes, then check and continue to bake until crispy. Exact time will be dependent upon how wet the quinoa is. It's best to check at 15 minute intervals to be safe.

2

In a bowl with a food processor, combine the Parmigiano, lemon zest, juice, garlic, Dijon, anchovies, and Worcestershire. Puree until mixture is smooth, 15 seconds. Pulse in ¼ cup olive oil. Then run the processor for about 10 seconds.

3

In a large bowl toss the kale with 2/3 dressing and top with grilled chicken breast. Allow the salad to sit for about 3 minutes to soften. Top with shaved Parmigiano and crispy quinoa. Salt and pepper to taste.

Nutrition Facts (without chicken): Calories 135, Fat 8g, Cholesterol 25mg, Sodium 345mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugar 1g, Protein 10g

©BrentHofacker / Adobe Stock

 

Ingredients

Ingredients
 extra-virgin olive oil
 2 garlic cloves, mashed
 1 pinch crushed red pepper
 ½ cup grated Parmigiano
 zest & juice of lemon
 1 tbsp Dijon mustard
 2 anchovy fillets
 2 shakes Worcestershire sauce
 kosher salt
 freshly ground black pepper
 1 bunch of red kale
 grilled chicken breast, optional
 1 cup crispy quinoa topping

Directions

Directions
1

Preheat over to 350˚ F. Then line a baking sheet with parchment paper.
Spread the cooked quinoa across the parchment to a single layer. Roast for about 15 minutes, then check and continue to bake until crispy. Exact time will be dependent upon how wet the quinoa is. It's best to check at 15 minute intervals to be safe.

2

In a bowl with a food processor, combine the Parmigiano, lemon zest, juice, garlic, Dijon, anchovies, and Worcestershire. Puree until mixture is smooth, 15 seconds. Pulse in ¼ cup olive oil. Then run the processor for about 10 seconds.

3

In a large bowl toss the kale with 2/3 dressing and top with grilled chicken breast. Allow the salad to sit for about 3 minutes to soften. Top with shaved Parmigiano and crispy quinoa. Salt and pepper to taste.

Kale Caesar Salad

Published by

NaturallyLT

Hi! I’m Lauren, currently a Nutritional Sciences student at the University of Connecticut. My interest in food and nutrition started when I was about 13 years old. In some of my spare time I would research online the different food trends that were going on at the time. When my friends would come over we’d spend the day baking and cooking different creations we found on the internet or from our favorite cookbooks. At 13 though, it was somewhat difficult to decipher what was fact and what was fad. The internet is an endless virtual world of both legitimate and deceitful information. Throughout high school I took it upon myself to try and analyze what the best “diet” is to follow. I experimented on myself. Sometimes I felt great, sometimes I felt lousy, sometimes I was just plain hungry. I was in high school, I was following what the media and the internet told me to do. I didn’t justify it with facts, nor did I look for the hard science behind these “diets.” This is why I chose to go to school for Nutritional Sciences. I want the science, I want to know what the body does and how food nourishes it. I want to help people of all ages understand how nourishing your body and following a healthy lifestyle can change the way you feel. So they don’t have to struggle and experiment on yourself with the fad diets the media is constantly pumping out. I’m starting Naturally.LT to link you to articles, the studies, the passages to the books I’ve read all written by health professionals. I want to share with you recipes that I’ve found and created myself that are tasty and full of nutrients that will make you and your body happy. I will back up these findings with credible sources, there is no room for junk here. As you may have noticed on Naturally.LT, I have a link to running. Running has somewhat recently come into my life. Once I entered college, something just clicked. I loved the way running made me feel. I became happier, less stressed, and entered an awesome accepting community. Before I knew it I signed up for half and full marathons. Running is an interesting sport, both solitary and meditative, but can also be competitive and adrenaline pumping. This is something I want to explore on Naturally.LT. If you are a first time runner, or a seasoned veteran, I want to open discussion and help guide you with what can help you lace up your shoes or become a stronger runner and recover faster. So join me on this journey of nourishment and endurance.

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