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.