Kale Caesar Salad

Name: Kale Caesar Salad
Yield: Serves 4
Ingredients: 12 ounces curly, kale, stemmed and cut into 1-inch pieces (16 cups); 3 ounces rustic, 100 percent whole-grain bread, cut into ½-inch cubes (1½ cups); 2 tablespoons cold-pressed, extra-virgin olive oil; , Salt and pepper; 3 tablespoons, mayonnaise; 3 tablespoons organic plain low-fat, yogurt; 1 ounce, Parmesan cheese, grated (½ cup); 1 tablespoon, lemon juice; 2 teaspoons, white wine vinegar; 2 teaspoons, Worcestershire sauce; 2 teaspoons, Dijon mustard; 3 , anchovy fillets, rinsed and minced; 1 , garlic clove, minced

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Appears in Cook's Illustrated May/June 2018, America's Test Kitchen TV

Vegetables

Salads

Kale is closing in on romaine as the Caesar salad green of choice; the hearty, nutrient-dense leaves, with their pungent earthiness, pair surprisingly well with the tangy Caesar dressing—perhaps even better than romaine.

SERVES4

TIME1 hour, plus 20 minutes cooling and 20 minutes chilling

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WHY THIS RECIPE WORKS

Kale is closing in on romaine as the Caesar salad green of choice; the hearty, nutrient-dense leaves, with their pungent earthiness, pair surprisingly well with the tangy Caesar dressing—perhaps even better than romaine. While raw kale may ...

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