Kale and escarole Caesar salad
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.
Plain lowfat Greek yogurt
Fresh lemon juice
1 Tbsp, extra virgin
Shredded parmesan cheese
¼ cup(s), such as Parmigianno-Reggiano (divided)
Anchovies canned in oil drained
1 item(s), minced (or less to taste)
4 cup(s), baby variety, chopped
4 cup(s), chopped
1 pinch(es), freshly ground
- 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).
- 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.