Caesar Salad with Kale

A salad that you will gladly prepare more than once. It is especially welcome in winter when fresh salad is expensive and from greenhouses. Kale comes to the rescue, as the cold weather makes it even more robust.

Details

  • Preparation Time: 18 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Okra

  • 5 slice Bread, wheat

  • 4 spoon Oil, olive

  • 1.5 dl Yogurt, plain, from whole milk

  • 1 pod Garlic, fresh

  • 4 pinch Salt, table

  • 2 pinch Spices, pepper, white

  • 60 g Cheese, Parmesan, grated

Steps

  1. Separate the kale into individual leaves, removing the thick stems. Wash the leaves and tear them into smaller pieces. Place a pot with one liter of water on the stove. Wait for the water to boil, then add the kale and cook it just long enough to soften slightly (about 1 minute). Immediately drain the kale and rinse it under cold water.

  2. Cut the bread into cubes, place them in a bowl, and drizzle with oil (3 tablespoons). Mix the cubes well. Place a pan on the stove and toast the bread cubes. Shake the pan several times to ensure the cubes are evenly toasted on all sides. Transfer the toasted cubes to a small bowl.

  3. Prepare the dressing. Peel the garlic and press it or chop it very finely. In a small bowl, mix the garlic, yogurt, salt, and pepper.

  4. Place the kale in a salad bowl, pour over 2/3 of the dressing, and mix well. Sprinkle with the bread cubes, then drizzle the salad with the remaining dressing and a tablespoon of olive oil. Grate Parmesan cheese over the top of the salad. Serve the prepared salad.

Nutrition Information (Per 100g)

  • Calories: 132.65 kcal
  • Fat: 5.42 g
    • Saturated Fat: 0.62 g
  • Carbohydrates: 16.52 g
    • Sugars: 0.86 g
  • Protein: 4.07 g
  • Fiber: 2.1 g

Advice

Optionally, you can add finely chopped anchovies to the dressing. The salad can be further seasoned with a tablespoon of lemon juice.