Giada's Kale Caesar Salad

Name: Giada's Kale Caesar Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American Italian
Ingredients: 1/4 cup mayonnaise; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons freshly grated Parmesan; 1 tablespoon olive oil; 2 teaspoons Dijon mustard; 1 teaspoon anchovy paste; 1/2 teaspoon coarsely ground fresh black pepper; 1/2 teaspoon kosher salt; 1 clove garlic (grated); 3 tablespoons olive oil; 3 slices sourdough bread (diced into 1/4-inch pieces); 1/2 teaspoon kosher salt; 2 tablespoons plus 1/4 cup freshly grated Parmesan; One 5-ounce container baby kale

15 MINPrep Time

10 MINCook Time

4Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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A Caesar salad is a pretty quintessential side dish in Italian-American cuisine! The flavors of a Caesar salad are so familiar, and it's a very simple recipe. Because it's so simple, I like to really make everything shine by creating my own dressing, and toasting sourdough croutons. I really love baby kale for this as an alternative to romaine - not only does it have a lot more nutritional benefit, but it adds a bit more flavor and stands up to the creamy dressing.

Giada's Kale Caesar Salad

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Ingredients

For The Dressing:

1/4 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
1/2 teaspoon coarsely ground fresh black pepper
1/2 teaspoon kosher salt
1 clove garlic (grated)

For The Salad:

3 tablespoons olive oil
3 slices sourdough bread (diced into 1/4-inch pieces)
1/2 teaspoon kosher salt
2 tablespoons plus 1/4 cup freshly grated Parmesan
One 5-ounce container baby kale

Instructions

For the dressing: Whisk together the mayonnaise, lemon juice, Parmesan, olive oil, mustard, anchovy paste, pepper, salt and garlic in a large bowl. Set aside to let the flavors marry.
For the salad: Heat a large skillet over medium heat. Add the oil and heat another 30 seconds, then add the bread cubes. Cook, tossing often, until the bread cubes are beginning to brown and get crispy, about 6 minutes. Season with the salt and 2 tablespoons Parmesan and cook until the cubes are evenly golden and crispy, another 3 minutes. Remove to a paper towel-lined plate and reserve.
Add the baby kale to the bowl with the dressing. Toss gently to coat. Add the toasted bread and the remaining 1/4 cup Parmesan to the salad and toss once again.

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 422

Amount/Serving % Daily Value

Carbs: 31 grams
Protein: 11 grams
Fat: 29 grams
Saturated Fat: 6 grams
Cholesterol: 14 milligrams
Sodium: 1174 milligrams
Fiber: 1 grams
Sugar: 2 grams

nut free

2 comments

Sharon Van Horn - Jun 09

★★★★★

★★★★★

This is an easy and healthy Caesar salad. I half the recipe for 2. Love it! Thanks, Giada!
sherry turkel - Jun 09

Recipe just ok. Bechemel good, Caesar salad with mayo.?