Kale and escarole Caesar salad
2
Points®
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 or shrimp for an easy weeknight supper. Using a mix of greens makes this salad above average in terms of flavor variety and texture. Baby kale has a more delicate flavor than mature kale which leans to bitterness; escarole is leafier than kale and is just a tad bitter. The anchovy may not be a favorite on its own, but once it is mixed with the other ingredients, its assertive flavor melds beautifully, leaving behind an umami flavor that helps make this a classic Caesar dressing. If you prefer less dressing on your salad, increase the kale and escarole to 6 cups each.
Ingredients
Plain low fat Greek yogurt
⅓ cup(s)
Fresh lemon juice
2 Tbsp
Olive oil
1 Tbsp
Shredded parmesan cheese
¼ cup(s)
Worcestershire sauce
2 tsp
Anchovies packed in oil
1 item(s)
Jarred minced garlic
1 tsp
Dijon mustard
½ tsp
Kosher salt
¼ tsp
Kale
4 cup(s)
Escarole
4 cup(s)
Black pepper
1 pinch(es)
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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