Kale, Caesar!

Britney Fitzgerald

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Ingredients


Makes 4 servings

Dressing:

½ tsp. mustard

½ tsp. Worcestershire sauce

1 clove garlic, pressed

1 oil packed anchovy fillet, mashed with fork

1 tbsp. lemon juice

¼ cup olive oil

1 pinch red pepper flakes

2 tbsp. Sir Kensington’s Classic Mayonnaise

Salad:

1 bunch kale, rough cut

1 oz. Parmesan cheese, shaved

2 tbsp. pumpkin seeds, toasted

Our friends at Sir Kensington’s came up with this tasty recipe! Jazz up your dreary lunch salad by replacing it with this kale creation, high in vitamin K and iron.

Directions

1. Add pressed garlic to lemon juice and let sit for 10 minutes to mellow the garlic flavor.

2. Prepare the dressing. Whisk all dressing ingredients together except oil. Gradually whisk in ¼ cup oil. Season with salt and pepper to taste.

3. Toss dressing with kale. With clean hands, massage the dressing into the chopped kale, squeezing gently as you go. Let the kale sit and soften.

4. Garnish with toasted pumpkin seeds, shaved Parmesan, and croutons. Serve and enjoy!

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