For the 2014 VegOut! Challenge, Amy Anton, Houston mom of three boys, shares a favorite recipe of her eldest, which just happens to be a simple and tasty way to check kale off of your Veggie Log, as well as a way to get the kids in the kitchen.
Ashton’s Caesar Salad
1 clove garlic, minced
Juice of 1-2 lemons
Dash Worcestershire sauce
1 T Dijon mustard
2 anchovy filets
Yolk of 1 egg
1/2 C grape seed oil (or other mild flavored oil)
1/2 C grated Parmesan cheese
1 head kale
Juice the lemon, mince the garlic and combine, letting them sit in a small mixing bowl while you chop the kale.
Whisk in the Worcestershire sauce, Dijon, anchovies, and egg yolk.
Slowly add the oil while whisking constantly.
Whisk in the the Parmesan. Season with salt and pepper to taste.
Pour desired amount of dressing over kale and massage it into the leaves.
Let dressed salad sit, covered, in the fridge for about 30 minutes to absorb the flavors.
Top with desired add-ins, if using, and serve!
Try Ashton’s recipe and let us know what you think, or share YOUR favorite ways to eat kale below.
For a green, kale is unusually high in fiber. This helps create the bulk you need to feel full and sustain you between meals. Kale is also an excellent source of nutrients, especially vitamin A and calcium. NOT to mention, it’s also one of your best sources of beta-carotene, one of the antioxidants believed to help thwart cancer, heart disease and certain age-related chronic diseases. Have you hopped on the kale bandwagon? What cinched it for you?
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