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Giada's Kale Caesar Salad
Category
Salad Salad Dressing Side Dish
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Calories
422
Author:
Giada De Laurentiis
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
For The Dressing:
For The Salad:
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
- 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
2 reviews & comments
This is an easy and healthy Caesar salad. I half the recipe for 2. Love it! Thanks, Giada!
Recipe just ok. Bechemel good, Caesar salad with mayo.?