Kale and escarole Caesar salad
2
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
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.
Ingredients
Plain low fat Greek yogurt
⅓ cup(s)
Fresh lemon juice
2 Tbsp
Olive oil
1 Tbsp, extra virgin
Shredded parmesan cheese
¼ cup(s), such as Parmigianno-Reggiano (divided)
Worcestershire sauce
2 tsp
Anchovies packed in oil
1 item(s), minced (or less to taste)
Jarred minced garlic
1 tsp
Dijon mustard
½ tsp
Kosher salt
¼ tsp
Kale
4 cup(s), baby variety, chopped
Escarole
4 cup(s), chopped
Black pepper
1 pinch(es), freshly ground