Lemon Kale Caesar Salad (Print Version)
# Ingredients:
→ Caesar Dressing
01 -
120 ml mayonnaise
02 -
120 ml plain Greek yogurt
03 -
50 g grated Parmesan cheese
04 -
2 teaspoons anchovy paste
05 -
45 ml freshly squeezed lemon juice
06 -
1 teaspoon lemon zest
07 -
15 ml olive oil
08 -
1 garlic clove, minced
09 -
1/2 teaspoon freshly ground black pepper
→ Salad
10 -
4 cups (about 120 g) curly kale, torn into bite-sized pieces
11 -
15–30 ml lemon juice (for massaging kale)
12 -
2 Romaine hearts (about 3–4 cups or 140–190 g), torn or chopped
13 -
25 g freshly shredded Parmesan cheese
14 -
Freshly ground black pepper, to taste
15 -
Croutons, optional, for garnish
16 -
Lemon wedges, for serving
17 -
2 boneless skinless chicken breasts
# Instructions:
01 -
Whisk together mayonnaise, Greek yogurt, grated Parmesan, anchovy paste, lemon juice, lemon zest, olive oil, minced garlic, and black pepper in a small bowl until smooth. Cover and refrigerate until needed.
02 -
Place kale in a large bowl and drizzle with 1–2 tablespoons of lemon juice. Massage the lemon juice into the kale leaves for 1–2 minutes to tenderize. Let sit for at least 1 hour if time allows.
03 -
Grill, bake, or pan-cook the chicken breasts until they reach an internal temperature of 74°C and are fully cooked. Slice or shred as desired.
04 -
In a large bowl, combine massaged kale and Romaine lettuce. Add sliced chicken. Drizzle with desired amount of Caesar dressing and toss to coat. Sprinkle with freshly shredded Parmesan and freshly ground black pepper. Add croutons if using.
05 -
Divide among serving bowls. Garnish with lemon wedges on the side. Serve immediately.
# Notes:
01 -
Massage kale with lemon juice to soften its texture and enhance tenderness.
02 -
Combine dressing and salad components just before serving to maintain crispness.
03 -
Leftover greens and dressing should be stored separately to preserve freshness.