Is kale caesar salad healthy?

Yes! Kale is a cruciferous vegetable with a ton of healthy vitamins and minerals. It's loaded with Vitamins A, K and C. Kale is also a great source of minerals that many of us are deficient in. It is a great plant based source of calcium, magnesium and potassium.

What is in kale caesar salad?

Gluten free kale caesar salad is mostly just kale with caesar dressing and croutons if you like them. You can also add a protein like a grilled chicken breast. I like to top my salad with extra finely grated parmesan cheese.

Can I make this salad without anchovies?

Anchovies give this dressing its classic caesar flavor, but you can leave them out if needed. The dressing will be milder and slightly less savory without them. For a similar depth of flavor, try adding an extra teaspoon of gluten free Worcestershire sauce.

Can I assemble this salad ahead of time?

For the best texture, toss the kale with dressing right before serving. You can chop the kale and make the dressing up to a day ahead. Store them separately, then massage and toss together when you are ready to eat.

Gluten Free Kale Caesar Salad

Description

Hearty kale tossed in a classic homemade caesar dressing made with real anchovies, garlic, and Parmigiano-Reggiano, topped with gluten free sourdough croutons and extra parmesan. This gluten free kale caesar salad is a satisfying side dish or a base for grilled chicken or steak.

Ingredients

Scale

8 cups Kale, chopped
2 Tbsp. Parmesan Cheese, finely grated

Gluten Free Caesar Dressing:

1 cup Mayonnaise
2 Tbsp. Minced Garlic
6 Anchovy Fillets
2 Tbsp. Lemon Juice
2 tsp. Dijon Mustard
1 tsp. Gluten Free Worcestershire Sauce
1/3 cup Parmigiano-Reggiano, finely grated
1/2 tsp. Sea Salt
1/2 tsp. Ground Black Pepper

Gluten Free Sourdough Croutons

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Instructions

If you are going to include Gluten Free Sourdough Croutons on your salad be sure to make them the day before so they have time to cool completely.

Prepare your gluten free caesar dressing: In a glass jar (I like to use leftover mayonnaise jars or wide mouth canning jars) place the mayonnaise, garlic, anchovy fillets, lemon juice, Dijon mustard, gluten free Worcestershire sauce, parmesan cheese, salt and pepper. Using an emersion blender, blend the ingredients until they are smooth and creamy.

Remove the coarse stems from your kale. The stems are bitter and need to be removed.

Coarsely chop the kale leaves and place in a large bowl. Pour your desired amount of gluten free caesar dressing over the kale leaves. Toss to thoroughly coat the kale leaves.

Top the salad with gluten free sourdough croutons and 2 tablespoons of finely grated parmesan cheese.

Place the salad in the refrigerator to chill and serve cold.

If you have leftover salad you can store it in the refrigerator for up to 3 days. Store the croutons separately so they don't get soggy.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salads
Method: Chopped
Cuisine: American