We just got home last week from an amazing Alaskan cruise with Oceania Cruises. To celebrate my Grammy’s 80th birthday, she took the whole family on a cruise. We had such a great time! There were 20 of us, so lots of people to hang out with, eat dinner with, and go on excursions. I highly recommend Alaska, and a cruise for a family reunion! After a ton of really delicious food, all Sister and I wanted when we got off the ship was kale. Delicious, nutritious kale. I also got inspired by all the Caesar salads served on board the ship.
Fiancé loves Caesar salad. They’re his go-to salad, and I’m pretty sure he ate one every single day of the cruise. My only complaint about Caesar salads is that they don’t have enough toppings. I always want more on my salads than just cheese and croutons. So this was the perfect time to try my hand at making a delicious kale Caesar salad. This recipe uses Greek yogurt which maintains the creaminess and a bit of tang. The lime also keeps this a little sharp and tangy. While not entirely traditional, the dressing hits all the right notes. I went ahead and bought a tube of anchovy paste, but if you really can’t imagine using anchovy paste you could try just doubling the garlic.
What do you crave after vacation? Do you have a favorite salad?
Kale Caesar Salad Dressing
Makes about 1 cup
Adapted from Gimme Some Oven
- 1/2 cup plain Greek yogurt
- 1/2 cup freshly-grated Parmesan cheese
- 1 lime, juiced (about 3 Tbsp)
- 1 Tbsp olive oil
- 1/2 tsp anchovy paste (more to taste)
- 2 tsp worcestershire sauce
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- milk, to achieve desired consistency
In a mini food processor (or a bowl), beat together the dressing ingredients. Pour into a container and refrigerate until the salad has been prepared.
Kale Salad Ingredients
- Chopped kale
- Chopped green lettuce
- Hard boiled eggs, peeled and sliced
- Grape tomatoes, sliced
- Croutons
- Shaved parmesan
When ready to serve, place chopped kale in a bowl and add a little of the dressing. Massage the dressing into the kale to soften it. Add the remaining salad ingredients and more dressing, to taste. Serve immediately.
(Kale will hold up well to the dressing for a couple of days, but the rest of the ingredients will be better if served fresh, so I recommend only dressing what you plan to eat.)
