IE 11 is not supported. For an optimal experience visit our site on another browser.

Kale Caesar Salad with Crunchy Seeds

COOK TIME
2 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(35)
Clodagh McKenna's Clam Linguine + Kale Caesar Salad
Clodagh McKenna's Clam Linguine + Kale Caesar SaladNathan Congleton / TODAY
COOK TIME
2 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(35)

Ingredients

Salad
  • 1 pound Tuscan kale, tough stems removed, leaves roughly chopped
  • 1/2 pound romaine lettuce
  • 1/4 cup Parmesan shavings
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • Dressing
  • 1 clove garlic, finely grated
  • 1/2 teaspoon Dijon mustard
  • tablespoons lemon juice
  • 1/2 cup olive oil
  • 1/3 cup Parmesan cheese, grated
  • Sea salt and freshly ground black pepper
  • Chef notes

    This salad is so fresh tasting and easy to prepare. I like to make the dressing a day ahead so that it's even easier to assemble and serve.

    Technique tip: Use a vegetable peeler to make the Parmesan shavings.

    Swap option: Feel free to add grilled shrimp or chicken.

    Preparation

    For the salad:

    Place a pot of boiling water over a high heat and blanch the kale in the boiling water for one minute. Strain and pat dry with paper towel.

    For the dressing:

    In a small bowl, whisk together all the ingredients.

    To assemble and serve:

    Place the blanched kale, romaine lettuce and Parmesan shavings in a bowl. Pour the dressing over the leaves and toss gently. Sprinkle the pumpkin and sunflower seeds on top and serve.