Food & Entertaining - Garden to Table

Baby kale caesar salad

By
Claire Stubbs
Photography by
Maya Visnyei

Enjoy this garden-fresh take on a timeless summer salad recipe.

Give your classic caesar salad an update with fresh kale, focaccia croutons and crispy prosciutto.

recipe-kale-salad.jpg

Ingredients
Dressing
  • 2 cloves garlic, minced
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp extra-virgin olive oil
  • 3 anchovy fillets, mashed
  • 1 tbsp Dijon mustard
  • 2 tbsp plain Greek yogurt
  • 1⁄4 cup mayonnaise
  • 1⁄2 tsp sea salt
  • 1⁄2 tsp freshly ground black pepper

Croutons

  • 1⁄2 loaf rosemary focaccia, cut into 2" x 1⁄2" pieces
  • 1⁄4 cup unsalted butter
  • 2 cloves garlic, minced
  • 2 tsp chopped fresh thyme
  • 1⁄2 tsp sea salt
  • 1⁄2 tsp freshly ground black pepper
  • 4 slices prosciutto
  • 6 cups baby kale
  • 1⁄2 cup freshly grated Parmesan

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