For a nutrient-packed twist, this healthy Caesar salad features spinach and kale in addition to romaine. But it’s the Parmesan crisps that make this salad holiday-worthy. Serve it for Thanksgiving or any other special meal.
- ⅓ cup sliced red onion
- ¾ cup grated Parmesan cheese, divided
- ¼ cup extra-virgin olive oil
- 1 large egg yolk
- 2 tablespoons lemon juice
- 1 clove garlic, peeled
- 1 ½ teaspoons anchovy paste or 2 anchovy fillets, minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 5 cups chopped romaine lettuce
- 5 cups baby spinach
- 4 cups chopped kale
- Step 1
Preheat oven to 350 degrees F. Line a large baking sheet with a silicone baking mat or parchment paper.
Place onion in a small bowl and cover with ice water. Set aside.
Spread 1/2 cup Parmesan into a 9-by-7-inch oval on the prepared pan. Bake until lightly browned and crisp, 10 to 14 minutes. Let cool on a wire rack.
Meanwhile, combine oil, egg yolk, lemon juice, garlic, anchovy, mustard, salt and pepper in a food processor (preferably a mini food processor). Process until creamy. Add the remaining 1/4 cup Parmesan and pulse to combine.
Combine romaine, spinach, kale and the dressing in a large bowl and toss to coat. Transfer to a serving platter. Drain the onion and pat dry with paper towels. Break the Parmesan crisp into large pieces and scatter over the top of the salad along with the onion.
Equipment: Silicone mat or parchment paper
Serving Size: 1 1/2 cups Per Serving: 117 calories; protein 3.7g; carbohydrates 3.7g; dietary fiber 1g; sugars 0.8g; fat 10g; saturated fat 2.4g; cholesterol 29.8mg; vitamin a iu 3562.5IU; vitamin c 15.4mg; folate 63.3mcg; calcium 99.4mg; iron 0.7mg; magnesium 18.7mg; potassium 176.2mg; sodium 280.8mg.