Kale and Escarole Caesar Salad
2
Points®
Temps total: 15 min • Préparation: 15 min • Cuisson: 0 min • Portions: 4 • Difficulté: Facile
A light, lemony Caesar dressing pairs well with dark leafy greens like kale and escarole. Serve this recipe topped with grilled chicken for an easy weeknight supper.
Ingrédients
Plain fat free Greek yogurt
⅓ cup(s)
Black pepper
1 pinch(es), freshly ground
Fresh lemon juice
2 tbsp(s)
Olive oil
1 tbsp(s)
Shredded parmesan cheese
¼ cup(s), such as Parmigianno-Reggiano (divided)
Worcestershire sauce
2 tsp(s)
Anchovies canned in oil drained
1 item(s), minced (or less to taste)
Minced garlic
1 tsp(s)
Dijon mustard
½ tsp(s)
Kosher salt
¼ tsp(s)
Kale
4 cup(s), baby variety, chopped
Escarole
4 cup(s), chopped
Instructions
1
In a small bowl, whisk together yogurt, lemon juice, oil, 2 tablespoons cheese, Worcestershire sauce, anchovy, garlic, mustard and salt (may be made ahead and refrigerated, covered, for up to 4 days before use).
2
Combine kale and escarole in a large bowl; toss well with dressing to wilt slightly. Serve garnished with remaining 2 tablespoons cheese and pepper. Yields about 2 cups per serving.
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