Kale Caesar Salad - dummies

By Erin Palinski-Wade, Tara Gidus, Kristina LaRue

Classic Caesar salad uses romaine lettuce, but this flat-belly version uses nutrient-rich kale. The recipe calls for Tuscan kale (also called dinosaur or lacinato kale), which has long, dark blue-green leaves. Turn this salad into a comforting entree by topping it with warm grilled chicken.

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 4 servings

1 cup diced day-old whole-grain baguette

1 tablespoon lemon zest

1/2 teaspoon crushed red pepper flakes

1/2 tablespoon lemon zest

1 clove garlic

1/4 cup silken tofu, patted dry

2 tablespoons olive oil

4 tablespoons lemon juice

1/8 teaspoon kosher salt

6 cups chopped Tuscan kale leaves

1/2 cup Parmigiano-Reggiano cheese, for garnish

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, and evenly space the baguette pieces on the sheet.

  2. Mist the baguette pieces with cooking spray or olive oil, and sprinkle with red pepper flakes and lemon zest. Bake for 15 minutes.

  3. In a food processor or blender, mince the garlic. Add the tofu, olive oil, lemon juice, and salt, and process until smooth.

  4. In a large bowl, massage the dressing into the kale leaves to soften up the kale. Stir in baguette pieces and garnish with cheese.

Per serving: Calories 317 (From Fat 111); Fat 12g (Saturated 3g); Cholesterol 11mg; Sodium 617mg; Carbohydrate 40g (Dietary Fiber 3g); Protein 15g.