kale caesar with cucumbers and leeks

kale caesar with cucumbers and leeks

Ingredients

  • 2 bunches kale, ribs removed and leaves torn into pieces
  • 6 tablespoons mayonnaise
  • 6 tablespoons olive oil
  • 1/4 cup Dijon mustard
  • 1/4 cup grated Parmesan cheese
  • lemon, juiced
  • 4 teaspoons minced garlic
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon anchovy paste
  • 1 cucumber, sliced
  • 1/4 cup chopped leeks
  • freshly cracked black pepper


Directions

  1. Heat a large skillet over medium heat. Toss kale in the skillet; cook and stir until reduced in size by about one-quarter, 1 to 2 minutes. Remove kale to a bowl; refrigerate for 1 hour.
  2. Beat mayonnaise, olive oil, mustard, Parmesan cheese, lemon juice, garlic, Worcestershire sauce, and anchovy paste together in a bowl until you get a smooth salad dressing; refrigerate for 1 hour.
  3. Toss kale, cucumber, and leeks together in a large bowl. Drizzle dressing over the salad; toss. Season with black pepper.

08/03/2019
kale caesar with cucumbers and leeks, recipe PT15M PT1H 5 455 calories

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