Baby Kale Caesar Salad - 18g Carbs, 3g Fiber, 2g Sugar
From: Canadian Living Magazine: October 2013 - By Melanie Stuparyk and The Test Kitchen
Roasting all but one of the garlic cloves pumps up flavor to the max without having the overpowering taste of raw cloves. Roast a few extra heads and spread the soft cloves onto toasted baguette slices or crackers for a tasty snack.
Prep time 20 minutes
Total time 1 1/4 hours
Portion size: 4 to 8 servings
1 cup (250 mL) finely grated Parmesan cheese
16 cups (3.8 L) packed baby kale, (140 g)
>> Caesar Dressing
1 head garlic
1/2 cup (125 mL) light mayonnaise
2 Tbsp (30 mL) grainy mustard
2 tsp (10 mL) lemon juice
Pinch each salt and pepper
>> Pumpernickel Croutons
1 Tbsp (15 mL) extra-virgin olive oil
6 thick (1/2 inch/1 cm) slices dark Pumpernickel rye bread, cubed
1/4 tsp (1 mL) garlic salt, and onion powder
Caesar Dressing: Remove 1 clove of garlic from head; peel, mince and set aside. Slice off top third of remaining garlic head to expose cloves; wrap in foil. Roast in 400 F (200 C) oven until fragrant and softened, about 35 minutes. Let cool.
Squeeze garlic cloves into small bowl; mash with fork. Stir in mayonnaise, mustard, lemon juice, reserved minced garlic, salt, pepper and 3 tbsp water. Cover with plastic wrap and refrigerate.
Make Ahead: Refrigerate for up to 3 days.
Pumpernickel Croutons: Meanwhile, on baking sheet, drizzle oil over bread cubes. Sprinkle with garlic salt and onion powder; toss well. Bake in 400 F (200 C) oven until dry and toasty, about 8 minutes.
Sprinkle Parmesan cheese thinly over parchment paper–lined baking sheet. Bake in 350 F (180 C) oven until melted and beginning to brown, about 8 minutes. Let cool on pan on rack until firm. Break into chunks. Pour dressing over kale; toss to coat. Top with croutons and Parmesan crisps.
Tip from the Test Kitchen: There are many different variations of grainy Dijon mustard. For this dressing, look for one labelled "extra crunchy," which means it's mainly composed of whole mustard seeds.
Portion size: 4 to 8 servings
Servings: 8 (Nutrition for 8 Servings)
Nutrition per Serving: 201 Calories, 11g Total Fat, 3g Sat Fat, 16mg Cholesterol, 9g Protein, 18g Carbs, 3g Dietary Fiber, 2g Sugar, 541mg Sodium, 251mg Potassium
Calcium: 20% - Iron 11% - Vitamin A: 34% - Vitamin C: 73% - Folate: 12%
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