Jul 22 2015
I love Caesar salad so much that I have a few different versions of it here on the site, including a lighter version that I borrowed from Jamie Oliver. But if you’re just looking to get a better nutritional punch from your Caesar, and aren’t necessarily worried about carbs or fat, just swap out Romaine for kale. Not only is it healthier, but kale also stands up to the dressing – even when you put the leftovers in the fridge for the next day. Even in this healthier version, I kept the bacon and croutons in because I figured I deserved it when eating kale for lunch.
As much as I love Caesar salad, it’s nothing compared to how much Maddie loves it. And while I still found all the charm of a traditional Caesar in this salad, both my girls liked it for the first two bites before getting tired of kale.
1 bunch of kale, tough stems removed and chopped $2.99
4 slices bacon $1.20
1 cup croutons $0.83
1/2 cup extra virgin olive oil $0.23
1/2 cup grated Parmesan cheese $1.49
Zest and juice of 1 lemon $0.35
1 tablespoon Dijon mustard $0.12
2 anchovy fillets $0.74
1 tablespoon Worcestershire sauce $0.08
Parmesan curls, for garnish $0.55
Total cost $8.58
Cost per serving $2.15
1.) Chop bacon into lardons and toss into a pan set over medium heat. Fry until the fat has rendered and the bacon is crispy, stirring often. Using a slotted spoon, transfer the bacon to a plate lined with paper towel and set aside.
2.) Combine the grated Parmesan cheese, lemon zest and juice, Dijon mustard, anchovy fillets, and Worcestershire sauce. Blend entire mix together and then start slowly drizzling olive oil through the feed tube until everything comes together and the dressing is at the consistency you want. Taste, adjust seasoning if necessary, and blend once more to combine all ingredients.
3.) Place kale and croutons in a large bowl and pour dressing over. Toss to coat everything entirely with the Caesar dressing and then add the bacon bits. Toss again to mix everything together and top with Parmesan curls.
4.) Serve and enjoy!