The Only Kale Salad Recipe You Need This Winter
Caesar salad is delicious, but its heavy and decadent dressing can often pack on unwanted calories and fat. We’ve given the classic dish a healthy makeover with a few simple ingredient swaps. The salad's base is now the nutrition-powerhouse kale, topped with a protein-packed soft-boiled egg, and lightened up with a drizzle of tangy dressing. Plus forget about soggy croutons, we replaced those with a toasty garlic bread topping.
This recipe is an easy weeknight dinner that comes together in less than 30 minutes (and is less only 316 calories for a big plate). We promise, you won’t even miss your old Caesar salad.
Here are four easy ways to speed up your salad prep, so you can spend less time in the kitchen and more time hanging out with your family:
Try This Egg Hack
Start with refrigerator-cold eggs so the yolks cook to deliciously jammy texture.
Do a Little Pre-Prep
While the water comes to a boil, prep all the other elements for the dish: Stem and chop kale, grate the cheese and garlic, and slice the bread.
Give Your Kale a Squeeze
A quick massage tenderizes hearty lacinato kale leaves so that they quickly absorb more of the creamy dressing. Squeeze the kale for just a minute to soften the leaves far faster than marinating would. The slightly wilted greens will be easier to eat.
Break Out Your Grill Pan
Reach for a grill pan to cook the onion and toast the bread; the stovetop pan heats up more quickly than the oven or broiler does.