This is not your average Caesar salad. The unexpected combination of rye breadcrumbs, pecorino cheese, thinly sliced serrano peppers and fresh mint makes it peppery, crunchy, bright and spicy. The kale provides a boost of fiber. Look for lacinato kale (or dinosaur kale) with the smooth green leaves. This may seem like a lot of kale, but it wilts down and tenderizes after being massaged with the dressing. The egg yolk helps emulsify the Caesar-style vinaigrette, making it silky and creamy. If you are uncomfortable consuming a raw yolk, the salad is just as delicious without it.
Use this recipe to make the vegetable portion of your meal more exciting, especially as you try to get back on track. Kale is packed with vitamin K and antioxidants, making it a perfect winter vegetable to protect your immune system.
Active time: 15 minutes Total time: 25 minutes
Spicy Kale Caesar With Rye Breadcrumbs Ingredients Directions In a medium bowl, whisk the egg yolk, if using, with the lemon juice, vinegar, anchovy paste, Dijon mustard and garlic. Season with salt and pepper. While whisking constantly, slowly stream in both oils until the dressing has thickened. Stir in the 1/4 cup of grated pecorino. In a large bowl, add the kale. Drizzle 1/4 cup of the dressing over the kale and gently massage with your hands until the kale begins to wilt. Let sit for 10 minutes. Add the mint and serrano and toss to coat. Add more dressing, if needed. Season with salt and pepper. Scrape the salad onto a platter. Place the rye crackers in a resealable plastic bag. Press out all of the air and seal. Using a rolling pin or the bottom of a small skillet, crush the crackers into a course crumb. Sprinkle over the salad. Garnish with more finely grated pecorino and freshly ground black pepper; serve. Serves: 6 | Serving Size: About 1 1/2 cups Nutrition (per serving): Calories: 172; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 41mg; Sodium: 529mg; Carbohydrate: 12g; Dietary Fiber: 2g; Sugar: 2g; Protein: 5g
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