Reserve Series
Kale Caesar Salad
Prep Time: 15 MIN | Cook Time: 30 MIN | Servings: 4
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Prep Time
15 MIN
Cook Time
30 MIN
Servings
4
Ingredients
- DRESSING:
- 3 large bunches of kale, washed and torn
- 2 anchovy fillets, minced
- 3 cloves garlic, minced
- 1 lemon, juiced
- 1 Tbsp. red wine vinegar
- 2 tsp. Dijon mustard
- 3 dashes of hot sauce
- 8 dashes Worcestshire sauce
- 1/4 cup olive oil
- 1 1/2 cups Sargento® Reserve Series™ 14-Month Aged Parmesan
- CHICKEN:
- 2 chicken breasts
- 1/4 cup Sargento® Reserve Series™ 14-Month Aged Parmesan
- 1 Tbsp. minced parsley
- CROUTONS:
- 2 cups torn bread
- 1/4 cup Sargento® Reserve Series™ 14-Month Aged Parmesan
- 3 Tbsp. olive oil
- 1 garlic clove, minced
Directions
- FOR CHICKEN: Place chicken breast onto a lined baking tray and top with parmesan cheese, minced parsley and season with salt and pepper. Place into the oven and cook for 25 minutes. Cool and slice.
- FOR CROUTONS: In a large bowl toss the torn bread with Parmesan cheese, olive oil, garlic and season with salt and pepper and place into the oven and bake 12 minutes or until golden brown.
- FOR DRESSING: In a large bowl add the anchovies, garlic, lemon juice, red wine vinegar, mustard, hot sauce, Worcestshire and slowly whisk in olive oil.
- Add the torn kale leaves to dressing and toss. Add ½ cup of Sargento® Reserve Series™ 14-Month Aged Parmesan Cheese and season with salt and pepper.
- Place onto 4 plates and add sliced chicken and garlic croutons and garnish with remaining Parmesan cheese.
