“Massaged” Caesar Kale Salad

Caesar-Kale-Salad

Want to get your husband in the kitchen? Well, I was able to get the family active in meal prep with massage. Massaging kale, that is!!

It might sound a little wacky but my clients always teach me new things and massaging this leafy super green is just one their great lessons.

To Massage Kale

Rinse and chop kale into the desired size. Sprinkle olive oil over top of the kale. You can also add a dash of salt, but this is optional. Massage kale with fingertips for about 5 minutes; feel free to take breaks or get a family member to help you. By massaging the kale you are breaking down the leaf’s tough cellulose, in turn, making it more palatable and decreasing the bitter taste. You can test to see if the kale has been fully “massaged” by tasting it. If it still has a bitter bite, you may want to work the greens a few additional minutes.

While my husband was in the kitchen, I became occupied with my boys so he actually finished dinner that night and this is what we ate – a delicious Massaged Caesar Kale Salad with Grilled Chicken and Cornbread Croutons. You can skip the chicken and serve as a side salad or base to any meal.

Tips

This recipe has no eggs, so it is practically spoil-free and make ahead friendly. The longer the kale sits, the more time it has to marinate in the dressing leading to a very flavorful salad. The
anchovy paste not only adds flavor, but it also adds more calcium to the dish (aim for the Amore brand or one with calcium). By massaging the kale you make the leaves more appetizing. The use of anchovy paste makes this salad much more appealing to those a bit finicky about texture! No visible anchovies!!

Adding cornbread croutons make it a festive addition to any holiday party!

Massaged Caesar Kale Salad Recipe

Serve with Grilled Chicken and Cornbread Croutons (Makes 6 servings)

Ingredients:

  • 12 oz of kale, roughly 7 ½ cups
  • ½ cup of extra virgin olive oil
  • 2 tablespoons of Dijon mustard
  • 2 teaspoons of Anchovy paste
  • 1 tablespoon of red wine vinegar
  • 1 teaspoon of Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 tablespoon of crushed pepper
  • 1 teaspoon of sea salt
  • 6 tablespoons of grated Parmesan cheese
  • 1/8 lb homemade cornbread croutons (optional – see recipe below)
  • 16 oz. chicken breast, grilled (optional for serving as an entree)

Directions

Rinse and chop kale into bite-sized pieces. Massage the kale as instructed above. Add to large mixing bowl. Stir in oil, mustard, anchovy paste, vinegar, Worcestershire, garlic, Parmesan cheese, and croutons.

Mix all ingredients together in large mixing bowl and top with salt and pepper. Add the grilled chicken, cornbread croutons or toppings of choice.

Homemade Cornbread Croutons

Preheat oven to 375 degrees F. Take leftover cornbread, whether from a boxed mix or your favorite recipe, and cut into bite-sized cubes (depending on how big you like your croutons). Place the cubes onto a baking sheet. Lightly cover the cubes with olive oil and salt and pepper, to taste. Toss until evenly coated.

Bake in the oven at 375 degrees F for 15-20 minutes or until golden brown, tossing once after 10 minutes. Allow bread to cool, and serve with your “Massaged Caesar” kale salad.

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