KALE CAESAR SALAD

This delicious and nutrient dense Kale Caesar Salad is a twist on a classic salad with grilled kale, grilled shrimp, Parmesan shavings and homemade Caesar dressing.

Prep Time10

Cook Time10

Course: Salads

Cuisine: International

Keyword: kale caesar salad, kale salad, salad recipe, salads

Servings:

Author: Chefjar

Ingredients

FOR SALAD
Fresh baby kale washed and stems removed- 200 gm / 0.4 pound
Medium raw shrimp peeled and deveined, tails intact- 500 gm / 1 pound
Croutons*- 1/2 cup or as needed
Shaved parmesan cheese- 1/4 cup
Grated Parmesan cheese- 1 tsp.
FOR THE DRESSING
Sour cream - 4 tbsp.
Milk- 4 tbsp.
Grated Parmesan cheese- 1 tbsp.
Old style whole grain Dijon mustard- 1 1/2 tsp.
Garlic cloves minced- 1
Fresh lemon juice- 2 tbsp.
Olive oil- 1 tbsp.
Salt - as needed

Instructions

Dressing.
In a medium bowl combine sour cream, milk, garlic, Dijon mustard, grated Parmesan cheese, lemon juice and olive oil and mix until smooth.
Reserve refrigerated until ready to serve. You can make this dressing one or two days ahead.
Salad
Preheat a cast -iron grill pan until hot , brush with olive oil,add the shrimp and sear about 2-3 minutes or until cooked.
Transfer to plate and allow to cool.
In the same pan sear baby kale for about 1 minute. Remove to a plate and let it cool.
Place greens, shrimps and croutons in a salad bowl. Top with shaved and grated Parmesan cheese. Add dressing to taste and toss.
Serve the salad immediately.
Enjoy!

Notes

I used store-bought Italian croutons. If you don't have them , it is very easy to make them at home.
YOU WILL NEED

1/2 cup multigrain bread, 1 -inch cubes
2 tbsp. extra virgin olive oil
Salt - as needed
Black pepper- as needed

Method
Preheat your oven to 325 F / 160 C.
In a medium bowl toss the bread cubes in olive oil, then season with salt and pepper. Spread them in an even layer on a baking sheet and bake until crunchy and golden. Remove from the oven and allow to cool.

Nutrition