Kale Caesar Salad

Using Greek yogurt as a healthy staple ingredient, you can substitute sour cream, whipped cream, and mayonnaise for a...
Staff Writer
chobani kale salad

Photo courtesy of Chobani.

Using Greek yogurt as a healthy staple ingredient, you can substitute sour cream, whipped cream, and mayonnaise for a delicious and flavorful recipe. 

Ingredients

For the dressing:

  • 1  Cup  Chobani Greek Yogurt, Whole Milk Plain
  • 1/2  Teaspoon  garlic, minced
  • 2  Teaspoons  anchovy paste
  • 2  Teaspoons  Dijon mustard
  • 1  Tablespoon  pasteurized egg yolk
  • 3  Tablespoons  lemon juice
  • 3/4  Teaspoons  kosher salt
  • 1/2  Teaspoon  ground black pepper
  • 1/4  Cup  ground Parmigiano-Reggiano
  • 2  Tablespoons  roasted red peppers, small dice
  • 1  Tablespoon  capers, chopped

For the croutons:

  • 1  Cup  multigrain bread, 1-inch cubes
  • 2  Tablespoons  extra virgin olive oil

For the salad:

  • 6  Tablespoons  baby kale, washed, stems removed
  • 1/4  Cup  shaved Parmigiano-Reggiano

Directions

For the dressing:

Combine garlic, anchovy paste, mustard, egg yolk, lemon, salt, and pepper in a food processor and blend until smooth. While blending, slowly drizzle in olive oil.

Add Chobani, Parmigiano-Reggiano, red peppers, and capers. Blend just to incorporate. Reserve refrigerated until ready to serve. Dressing can be made one day in advance.

For the croutons:

Toss bread in olive oil and season with salt and pepper. Spread in an even layer on a baking sheet and bake in a 325 degrees F oven until golden brown and crunchy. Remove from oven and cool to room temperature. Keep in an airtight container until ready to serve. Croutons can be made one day in advance.

For the salad:

Place greens and croutons in a salad bowl. Add dressing to taste and toss. Top with additional shaved Parmigiano-Reggiano. Serve immediately.

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.