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Kale Caesar with Cucumbers and Leeks Recipe

Recipe by: chef shane-o

"A hearty and creamy version of the classic Caesar salad."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In1 h 15 m
  • 1Heat a large skillet over medium heat. Toss kale in the skillet; cook and stir until reduced in size by about one-quarter, 1 to 2 minutes. Remove kale to a bowl; refrigerate for 1 hour.
  • 2Beat mayonnaise, olive oil, mustard, Parmesan cheese, lemon juice, garlic, Worcestershire sauce, and anchovy paste together in a bowl until you get a smooth salad dressing; refrigerate for 1 hour.
  • 3Toss kale, cucumber, and leeks together in a large bowl. Drizzle dressing over the salad; toss. Season with black pepper.
Ingredients
  • 4 servings
  • 500 cals
  • 2 bunches kale, ribs removed and leaves torn into pieces
  • 6 tablespoons mayonnaise
  • 6 tablespoons olive oil
  • 1/4 cup Dijon mustard
  • 1/4 cup grated Parmesan cheese
  • lemon, juiced
  • 4 teaspoons minced garlic
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon anchovy paste
  • 1 cucumber, sliced
  • 1/4 cup chopped leeks
  • freshly cracked black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    500
    25%
  • Fat:
    39.8
    61%
  • Carbs:
    31.7
    10%
  • Protein:
    10.5
    21%
  • Cholesterol:
    13
    4%

Based on a 2,000 calorie diet

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