Kale Caesar Salad with Cheese Crisps
Carb Conscious

Kale Caesar Salad

with Cheese Crisps

25 MIN
$16.99 2-4 Servings
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From the Test Kitchen

For this vibrant salad, we’re marinating kale in an easy take on creamy Caesar dressing—made with mayo, capers, garlic, and parmesan—which helps to soften the hearty greens. In place of classic croutons, we're making savory cheese crisps by cooking a duo of grated cheddar and smoked gouda in the pan until golden brown and crispy.
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Dietary Information

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Vegetarian Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Kale Caesar Salad with Cheese Crisps
Title
  • 6 oz Kale
  • 4 oz Grape Tomatoes
  • 2 Tbsps Mayonnaise
  • 1 clove Garlic
  • 1 Tbsp Sherry Vinegar
  • ¼ cup Grated Parmesan Cheese
  • 2 oz White Cheddar Cheese
  • 2 oz Smoked Gouda Cheese
  • 1 Tbsp Capers
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Halve the tomatoes. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, whisk together the mayonnaise, chopped capers, vinegar, parmesan, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Add the chopped kale; using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Make the cheese crisps

Meanwhile, grate the gouda and cheddar on the large side of a box grater; place in a bowl and toss to combine. Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the grated cheese mixture in an even layer. Cook, without stirring, 6 to 8 minutes, or until melted, lightly browned, and crispy at the edges. Transfer to a plate; let cool about 1 minute, then break up into bite-sized pieces.

3 Make the salad & serve your dish

To the bowl of marinated kale, add the halved tomatoes, half the cheese crisps, and a drizzle of olive oil; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the remaining cheese crisps. Enjoy!

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Kale Caesar Salad

1 Prepare the ingredients

Wash and dry the fresh produce. Halve the tomatoes. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, whisk together the mayonnaise, chopped capers, vinegar, parmesan, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Add the chopped kale; using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Make the cheese crisps

Meanwhile, grate the gouda and cheddar on the large side of a box grater; place in a bowl and toss to combine. Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the grated cheese mixture in an even layer. Cook, without stirring, 6 to 8 minutes, or until melted, lightly browned, and crispy at the edges. Transfer to a plate; let cool about 1 minute, then break up into bite-sized pieces.

3 Make the salad & serve your dish

To the bowl of marinated kale, add the halved tomatoes, half the cheese crisps, and a drizzle of olive oil; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the remaining cheese crisps. Enjoy!

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