Tuscan Kale Caesar Recipe
grana padano, crouton, lemon-anchovy vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Kale
Wash and dry the Tuscan kale thoroughly. Remove the tough stems and tear the leaves into bite-sized pieces. Place in a large salad bowl.
- 2
Make the Vinaigrette
In a small bowl, mash the anchovy fillets with a fork. Add the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and black pepper. Whisk until well combined.
- 3
Combine Salad
Drizzle the vinaigrette over the kale and toss to coat evenly. Let it sit for about 5 minutes to allow the flavors to meld.
- 4
Add Toppings
Sprinkle the grated Grana Padano cheese and croutons over the salad. Toss gently to combine.
- 5
Serve
Serve immediately as a side or light main dish. Enjoy your Tuscan Kale Caesar!
