Instructions:
- Prep the Kale:
- Do wash that kale. It’s probably seen a lot of dirt, maybe even a few bugs. Don’t let that scare you off. Just give it a nice rinse.
- Do remove the tough stems and chop those leafy greens into bite-sized pieces. We’re going for more “eating salad” and less “foraging in the wild.”
- Massage the Kale:
- Don’t give the kale a back rub, but give it a good ol’ massage. Yes, you read that right. Massaging kale with a little olive oil helps soften it up and makes it less bitter. Pretend you’re a yoga instructor – give it your best downward dog, but make it literal.
- Make the Dressing:
- Do combine olive oil, lemon juice, minced garlic, salt, and pepper in a bowl. Shake it like you’re trying to impress someone at a dance party.
- Don’t make it too bland – this is your moment to shine. You want that tangy, zesty punch.
- Mix it Up!
- Do toss the kale with the dressing, making sure each leaf gets a little taste. You don’t want it drowning, but you do want a good coat.
- Don’t overdo it with dressing – nobody likes a soggy salad.
- Add Croutons and Cheese:
- Do sprinkle croutons and grated Parmesan cheese on top. The croutons add the crunch, and the cheese gives it that “Italian kitchen” vibe.
- Don’t skip the cheese, because you deserve that salty, cheesy goodness.
- Serve Immediately:
- Do serve it fresh, right after mixing. The croutons will get soggy if you wait, and nobody likes a soggy crouton.
Do’s and Don’ts
- Do season your salad well: Salt and pepper are your friends, so don’t be shy.
- Don’t over-dress the kale: You want it dressed, not drenched.
- Do give kale a good massage: It makes a big difference in taste and texture.
- Don’t skip the croutons – They’re the real MVP here.
Now, go forth and enjoy your healthy (but secretly delicious) Kale Caesar Salad. It’s like eating your greens but still feeling fancy enough to pretend you’re on a Mediterranean cruise!
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