This twist on the classic Caesar salad is heartier and healthier. Kale contains essential vitamins, minerals, antioxidants and anti-inflammatory compounds. Instead of anchovies, garlic and lemon give this salad a vibrant Italian bite while the naked goat cheese gives it a parmesan-like flavor. Any of the available varieties of kale will taste delicious. If you can’t find naked goat cheese, use regular parmesan. To make this a vegan dish, skip the cheese all together.
1 bunch kale, rinsed and chopped into bite-sized pieces (Lacinato works best)
¼-1/2 c. extra virgin olive oil
1.5 lemons juiced
2 cloves garlic, finely minced
Salt and pepper to taste
Pinch of red pepper flakes
4 oz. naked goat cheese (optional)
Toasted pine nuts or walnuts
Place the kale in a large salad bowl
In a small bowl, whisk together the olive oil, lemon juice, salt, pepper and red pepper flakes until emulsified.
Stir the dressing into the kale until all pieces are coated. Add the cheese and nuts and let it marinate for at least 3 hours. (Though overnight is even better.)