Kale Caesar Salad (and other great uses for Caesar Salad Dressing)

Who doesn't like caesar salad? Even if you aren't an anchovy fan, the rich and creamy taste of caesar dressing is just addictive!

I used the Rebar Caesar Salad Dressing Recipe, which is absolutely fantastic and flavorful, made even better with roasted garlic, capers, and dijon. Then I made it a little healthier by using non-fat yogurt in place of some of the oil.

Besides having a great dressing, having fresh salad ingredients is also important. I personally love to make caesar salads with chopped kale. I find that it makes the salad heartier and the salad stays crisp and crunchy. In the picture above, you can see I used a mix of kale and romaine. Or of course, you could use the classic romaine if you wish (or really any other salad green you like).

One other great thing about this dressing is that you can make a lot and put it in a jar in the fridge for a couple of weeks. I actually also use it to dress potato salads, pasta salads, veggies and even as a spread on bread... it really tastes great on anything!

Caesar Salad Dressing

Adjusted from the Rebar Cookbook

1 bulb roasted garlic

Juice and Zest of 1 lemon

1 tbsp capers

1 tbsp caper juice

1 tbsp Dijon mustard

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

1 tbsp Anchovy Paste or 3 Anchovy Fillets (optional)

2/3 cup Plain Yogurt (I used non-fat)

1/3 cup olive oil

Salt and Pepper to Taste

Combine all ingredients, except for yogurt and olive oil, in a blender and blend. Add yogurt and the oil, and blend again until creamy and emulsified. 

To serve toss the dressing with:

Washed & Dried Kale or Romaine (or both)

Shaved Parmesan Cheese

Thinly Sliced Red Onions

Croutons