Kale Salad with Creamy Lemon Dressing
Try this Kale Salad with Creamy Lemon Dressing recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- 2 tablespoons water
- 2 garlic cloves minced
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon anchovy paste
- kosher salt and freshly ground pepper to taste
- olive oil as needed (about 1 tablespoon should do
- 1 pound tuscan kale stems removed, leaves cut into chiffonade (very thin)—you should have about 12 cups of cut kale
- 2 cups torn country-style bread (1/2 inch pieces)
- 1/2 upvegenaise (i like soy-free) or good quality mayo
- 1/4 easpoonlemon zest
- 1/2 easpoondijon mustard
- 1 cup halved cherry tomatoes (optional)
- shaved parmigiano-reggiano cheese for garnish (opt
- Carbohydrate 1.23619218781747 g
- Cholesterol 1.7 mg
- Fat 0.2017 g
- Fiber 0.0658124990954992 g
- Protein 0.705796875013979 g
- Saturated Fat 0.045395 g
- Serving Size 1 1 -6 (133g)
- Sodium 112.755031250037 mg
- Sugar 1.17037968872197 g
- Trans Fat 0.025765 g
- Calories 9 calories
Preheat an oven to 350 degrees. Line a baking sheet with parchment paper.Arrange bread on the prepared baking sheet and toss with olive oil, salt and pepper. Bake until the croutons are golden brown, about 20 minutes.Meanwhile, in a medium bowl, whisk together the Vegenaise, water, lemon zest and juice, garlic, anchovy paste, mustard, pepper to taste and a pinch of salt. Put the kale in a large bowl and toss with enough dressing to coat. If you massage the dressing into the kale, the leaves will soften a bit.Top with the croutons and cherry tomatoes and garnish with cheese. Serve the remaining dressing alongside.
