I love a good caesar salad, and I love kale. So I was pretty excited to give this recipe from Real Simple magazine a shot. Couldn’t have been easier to make! Caesar dressing isn’t the healthiest thing out there, but kale is so incredible good for you that you don’t feel as bad when you’re scooping out mayo and mixing it with cheese. I put some onion in seeing the recipe called for it, but am not a huge raw onion fan. In the future I might leave this out or substitute it for something else like shredded carrots.
1/4 cup light mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Medium bunch of kale, stemmed and leaves chopped
2 hard boiled eggs, chopped
1/4 small red onion, thinly sliced
Salt and pepper
Start by boiling your eggs, as they will take about 10 minutes to cook. In a large bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, olive oil, Djion mustard, Worcestershire sauce, and salt and pepper to taste. Chop your kale, egg, and onion. Toss together and combine well. That’s it!
The local farmers’ markets have had an abundance of Kale. The kale that I purchased contained some Russian Kale which is purple in color. This will definitely add another level of color, especially with the red onion.
I am not going to add the red onion initially so I will be able to try it both ways.
Keep you posted on my preference.
I do like red onions but, after trying it both ways, my preference also was the salad without the onions.
The Russian Kale added some great color – not certain how difficult it is to find. This week it was not available.