Charred Kale Caesar Salad
A warm salad of charred kale dressed with creamy caesar dressing and topped with parmesan cheese. Kale wilts slightly from heat while retaining its crispy charred edges.
Ingredients
Method
Remove kale stems and discard; rinse leaves and pat dry thoroughly with paper towels.
Brush kale leaves lightly on both sides with olive oil; season with salt and black pepper.
Heat a grill or grill pan to medium-high heat. Working in batches if necessary, place kale leaves directly on the grill.
Grill for 1–2 minutes per side until leaves are charred at the edges and slightly wilted; use tongs to turn carefully.
Transfer warm kale to a large bowl; drizzle with caesar dressing and toss gently to coat.
Top with shaved parmesan cheese, a squeeze of lemon juice if desired, and a pinch of red pepper flakes. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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