Grilled Kale Caesar Salad

6 tbsp. each of mayonnaise and olive oil
¼ cup each of Dijon mustard and grated parmesean cheese
2 tbsp. fresh lemon juice
2 tsp. Worcestershire
4 tsp. minced garlic
4 anchovy filets, minced
2 bunches kale, stems and ribs removed
1 cup croutons
½ tsp. freshly ground black pepper.

1. Prepare a grill for meduim heat (about 350 degrees). In a large bowl, whisk together mayonnaise, oil, mustard, parmesean, lemon juice, Worcestershire, garlic, anchovies, and 1/4 cup water. Pour half of the dressing into a small bowl and set aside.

2. Working in batches, lay kale flat on the grill and cook on both sides until edges get brown and crispy and kale starts to wilt, about four minutes total. Let cool slightly, then add to the dressing in the large bowl and toss to coat. Transfer sald to plates. Top with croutons an sprinkle of pepper. Serve extra dressing on the side.

(from Jolena Owen, Boise Idaho)
Serves-4 Time-30 minutes

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