I love a good tangy caesar salad dressing – and yesterday I discovered so does my 6-year old! Piepie even took some leftovers in her school lunch today, and we threw in some chickpeas and cucumbers to make it a little heartier. Definitely a win!
Kale is a great substitute to romaine lettuce because it holds up to the dressing, you can enjoy it a few hours later or even the next day. It also has a lot more nutrients, such as Vitamin K (in general, the darker green the leaf, the better).
tangy caesar dressing
- juice of 2 lemons, zest of 1 lemon
- equal amount of light tasting oil (e.g. grape seed oil) to your lemon juice
- you can always add more oil if you feel it’s too tangy / sour
- 1 small clove of garlic, grated
- 1 tsp Worcestershire sauce
- 1/3 cup finely grated fresh parmesan
- 1 tbsp dijon mustard
- a pinch of salt and pepper
- shaved parmesan for garnish
Combine dressing ingredients in a mason jar and shake vigourously. Taste and adjust if needed! I recommend taking a kale leaf to dip and taste – sometimes the dressing on the spoon on it’s own is intense but it’s different with the vegetables.
- Remove kale leaves from stem and wash thoroughly. Tear into small bite size pieces.
- Toss in a large bowl with dressing, allow to sit for at least 10 minutes before serving. Overnight works too!
- When you are ready to serve, top with crusty croutons and shaved parmesan. ENJOY!