Ingredients with Measurements:
- 1 bunch Lacinato kale, washed and dried
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
- Croutons, for serving
Special equipment needed:
- Grill pan
Step-by-step instructions:
1. Preheat grill pan over medium-high heat.
2. Remove the stems from the kale and tear the leaves into bite-sized pieces.
3. In a large bowl, toss the kale with 2 tablespoons of olive oil and season with salt and pepper.
4. Place the kale on the grill pan and cook for 2-3 minutes on each side until slightly charred.
5. In a small bowl, whisk together the Parmesan cheese, mayonnaise, lemon juice, garlic, Dijon mustard, and remaining 2 tablespoons of olive oil.
6. Pour the dressing over the grilled kale and toss to coat.
7. Serve with croutons.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 20g
Carbohydrates: 7g
Protein: 5g
Substitutions for ingredients:
- Regular kale can be used instead of Lacinato kale.
- Grated Pecorino Romano cheese can be used instead of Parmesan cheese.
- Greek yogurt can be used instead of mayonnaise.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Top with sliced avocado or cherry tomatoes for extra flavor and nutrition.
Tips and tricks:
- Make sure to dry the kale thoroughly before grilling to prevent excess moisture.
- Use a grill basket if you don't have a grill pan.
- Massage the kale with a little bit of olive oil before grilling to help tenderize it.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until warmed through.
Presentation ideas:
Serve on a large platter or individual plates.
Garnishes:
Top with additional Parmesan cheese and croutons.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with grilled vegetables or a side salad.
Troubleshooting advice:
If the kale is not charred enough, cook for an additional minute on each side.
Food safety advice:
Make sure to wash the kale thoroughly before using.
Food history:
The Caesar salad was invented in Tijuana, Mexico in the 1920s by Caesar Cardini.
Flavor profiles:
Savory, tangy, and slightly bitter.
Serving suggestions:
Serve as a side dish or a light lunch.
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