Kale Salad With Greek Yogurt Caesar Dressing

Kale Salad With Greek Yogurt Caesar Dressing cover

From the Cook

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Kale Salad With Greek Yogurt Caesar Dressing

Sunday Table Verified

Ingredients

Warning0 allergens identified

Kale Salad With Greek Yogurt Caesar Dressing

Kale Salad

8 cups dinosaur kale or curly kale

½ cup parmesanshredded

4 eggspoached

lemonto taste

red pepper flakesto taste

pepperto taste

Greek Yogurt Caesar Dressing

⅓ cup greek yogurt

1 tbsp parmesangrated

2 teaspoons worcestershire sauce

2 cloves garlicminced

2 teaspoons lemon juice

1 tsp dijon mustard

2 tablespoons olive oil

1 tbsp water

saltto taste

pepperto taste

Preheat oven to 400° F. Cover a cookie sheet in parchment paper and spray well with olive oil or cooking spray. Place 1 Tbs. of parmesan in a little mound, making 8 mounds. Spread each mound out into an even layer. Bake for about 6-8 minutes or until crispy. Let cool and remove from baking sheet.

Remove kale leaves from the tough stems. Chop into bite-sized pieces. Set aside.

To make the dressing, whisk together the Greek yogurt, parmesan, Worcestershire sauce, garlic, lemon juice, and Dijon. Drizzle in olive oil while whisking, until incorporated. Whisk in water, to thin. Season with salt and pepper.

To assemble the salad, place kale on a platter. Toss with the desired amount of Caesar dressing. Place parmesan crisps on top whole, or crumble them. Serve with warm poached eggs, fresh pepper, lemon, and red pepper flakes.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Massage Your Kale 💪
Massage the kale with a pinch of salt and a drizzle of olive oil for 1-2 minutes before dressing to break down the tough fibers and make it tender and more receptive to the dressing.
Emulsify With Greek Yogurt Properly 🥣
Whisk the Greek yogurt with the Dijon mustard and lemon juice first before adding garlic and other ingredients—this creates a stable base that prevents the dressing from becoming too thick or separating.
Make Parmesan Crisps for Texture 🧀
Bake small mounds of grated Parmesan at 400°F for 5-7 minutes until golden and crispy, then cool on parchment paper for a luxurious textural contrast that regular grated cheese cannot achieve.
Poach Eggs With Vinegar for Perfect Results 🥚
Add a tablespoon of white vinegar or lemon juice to your poaching water to help the egg whites set quickly while keeping yolks creamy, and use the freshest eggs possible for better results.
Balance Umami With Worcestershire Restraint 🍶
Start with ½ teaspoon of Worcestershire sauce rather than a full teaspoon, as Greek yogurt's creaminess amplifies flavors—taste and adjust gradually to avoid overpowering the delicate salad.