Kale and Escarole Caesar Salad

2
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
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.

Ingredients

plain lowfat Greek yogurt

cup(s)

fresh lemon juice

2 Tbsp

olive oil

1 Tbsp, extra virgin

shredded parmesan cheese

¼ cup(s), such as Parmigianno-Reggiano (divided)

Worcestershire sauce

2 tsp

anchovies canned in oil drained

1 item(s), minced (or less to taste)

minced garlic

1 tsp

Dijon mustard

½ tsp

kosher salt

¼ tsp

uncooked kale

4 cup(s), baby variety, chopped

escarole

4 cup(s), chopped

black pepper

1 pinch, freshly ground

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.

Notes

If you prefer less dressing on your salad, increase the kale and escarole to 6 cups each.

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