Photo: Anna Pelzer
Kale Salad with Creamy Lemon Dressing
13 ingredients
Serves 4.
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This nutritious (and delicious) salad relies on kale instead of the more traditional lettuce. Torn croutons add a rustic touch to the dish.
Estimated Nutrition (whole recipe, rough)
1116
Calories
60g
Protein
40g
Fat
130g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups torn country-style bread (1/2-inch pieces)
- Olive oil as needed
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup mayonnaise
- 2 Tbs. water
- 1 1/2 Tbs. fresh lemon juice
- 2 garlic cloves, minced
- 1 tsp. anchovy paste
- 1/2 tsp. Dijon mustard
- 1/4 tsp. lemon zest
- 1 lb. Tuscan kale, stems removed, leaves cut into chiffonade
- 1 cup halved cherry tomatoes
- Shaved Parmigiano-Reggiano cheese for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes