Effortless Lemon Kale Caesar (Print Version)
# Ingredients:
→ Caesar Dressing
01 -
1/2 teaspoon ground black pepper, fresh
02 -
1 garlic clove, finely chopped
03 -
15 ml olive oil
04 -
1 teaspoon grated lemon skin
05 -
45 ml lemon juice, squeezed
06 -
2 teaspoons anchovy paste
07 -
50 g Parmesan, grated
08 -
120 ml thick Greek yogurt, plain
09 -
120 ml mayo
→ Salad
10 -
2 chicken breasts, boneless and without skin
11 -
Lemon wedges to serve on the side
12 -
Croutons (optional toppers)
13 -
A few twists of black pepper, to taste
14 -
25 g Parmesan, shredded
15 -
2 Romaine hearts (about 3–4 cups or 140–190 g), torn or chopped
16 -
15–30 ml lemon juice for softening kale
17 -
4 cups (about 120 g) curly kale, ripped into pieces
# Instructions:
01 -
Spoon out into bowls and put some lemon wedges on the side. Eat right away while it’s fresh.
02 -
Mix the kale you massaged and Romaine lettuce in a big bowl. Add your cooked chicken, drizzle on as much dressing as you like, and toss everything together. Sprinkle with shredded Parmesan and fresh black pepper. Pop on croutons if you want.
03 -
Bake, pan-sear, or grill the chicken breasts until they’re fully cooked—look for 74°C inside. Slice or tear them up, however you prefer.
04 -
Dump kale in a big bowl and pour 1–2 tablespoons lemon juice over it. Rub the juice into the leaves until they’re softer—give it 1–2 minutes. Let them chill for an hour or more if you’ve got time.
05 -
In a small bowl, stir together mayo, Greek yogurt, Parmesan, anchovy paste, lemon juice, lemon zest, olive oil, garlic, and black pepper until there are no lumps. Pop in the fridge for later.
# Notes:
01 -
Rubbing kale with lemon juice makes it much gentler and easier to chew.
02 -
Hold off on tossing salad and dressing together until you’re actually ready to eat so it stays crisp.
03 -
Stash leftover greens and extra dressing in separate containers so they don’t lose their crunch.