Kale Caesar Salad

Recipe by Teresa Dotson, RD, CDN


1/4 cup fresh lemon juice
1 tsp fish sauce or 4 anchovies (can also substitute soy sauce)
1 garlic clove
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1/3 cup finely grated Parmesan, divided
Freshly ground black pepper
16 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise.

  1. Combine the first 4 ingredients in a blender; purée until smooth.
  2. With machine running, slowly add oil, drop by drop, to make a creamy dressing.
  3. Transfer dressing to a bowl and stir in Parmesan.
  4. Season to taste with pepper.
  5. Toss dressing with kale in large bowl, can be prepared up to six hours in advance.

Screen Shot 2015-09-30 at 10.22.15 AM