Kale Caesar Salad

• 份量: 8 servings
• 活動時間: 5 minutes
• 總時間: 25 minutes

食材

1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed, leaves roughly chopped (about 4 quarts loosely packed leaves)

5 tablespoons extra-virgin olive oil

5 ounces hearty bread, roughly torn into 1-inch pieces

Kosher salt and freshly ground black pepper

2/3 cup mayonnaise

6 anchovy filets

1 medium clove garlic, minced (about 1 teaspoon)

1 1/2 ounces Parmigiano-Reggiano, finely grated (about 3/4 cup)

2 teaspoons Worcestershire sauce

2 tablespoons juice from 1 lemon

1 small white onion or 2 shallots, finely sliced

步驟

Adjust oven rack to middle position and preheat oven to 350°F (180°C). In a large bowl, massage kale with 3 tablespoons olive oil, making sure to coat all surfaces, kneading with your hands to help break down the tougher pieces, about 2 minutes. Set aside while you prepare the croutons and the dressing.

Combine bread pieces with remaining olive oil in the bowl of a food processor. Pulse until broken down into pea-sized pieces. Season to taste with salt and pepper and pulse once or twice to combine. Transfer to a rimmed baking sheet. Place in oven and bake until croutons are pale golden brown and crisp, about 20 minutes.

Wipe out food processor bowl. Combine mayonnaise, anchovies, garlic, cheese, Worcestershire sauce, and lemon juice in the food processor bowl and process until smooth. Season to taste with salt and pepper if necessary.

When croutons are cooked, add onions, dressing, and half of croutons to large bowl with wilted kale. Toss with hands until thoroughly coated. Serve sprinkled with remaining croutons.

營養

• 每份大小: serves 6 to 8
• 卡路里: 336 kcal
• 總脂肪: 27 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 0 g
• 膽固醇: 26 mg
• 鈉: 569 mg
• 總碳水化合物: 16 g
• 膳食纖維: 2 g
• 總糖: 3 g
• 蛋白質: 9 g