Kale Caesar With Greek Yogurt Dressing
Kale is a newcomer to the Greek salad genre, but it’s taken root. Since Greeks enjoy so many vegetables in the brassica (cabbage) family, kale fits right in. This Greek recipe for a Caesar Salad was born of the desire to combine new and ancient ingredients to create something that’s both Greek and contemporary. Mediterranean diet ingredients, from chickpeas to extra virgin Greek olive oil to Greek yogurt, sea salt, and garlic, combine with kale and the seminal Mediterranean diet ingredient in a Caesar dressing – anchovies. It is a great accompaniment to hearty main courses like Spiced Roasted Chicken with Toasted Orzo.
- 10 cups kale rinsed and coarsely chopped
- 2 cups cooked chickpeas drained
- 2 anchovy fillets
- 1 garlic clove minced
- 2 Tbsp extra virgin Greek olive oil
- Greek sea salt to taste
- ½ cup Greek yogurt
- 1 scant Tbsp Dijon mustard
- 2 Tbsp fresh strained lemon juice
- Grated zest of 1 lemon
- ¼ to ½ cup Greek kefalograviera cheese coarsely grated
- Black pepper to taste
Combine the kale and chickpeas in a large mixing bowl.
Mash the anchovy and garlic in a food processor to make a paste. Whisk together the olive oil to make a paste, and season with salt. Add yogurt, mustard, and lemon juice to the anchovy paste. Pour over salad and toss well. Sprinkle with lemon zest and grated cheese, and season with black pepper. Mix well and serve.