Kale Caesar with Cucumbers and Leeks

Name: Kale Caesar with Cucumbers and Leeks
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon anchovy paste; 1 cucumber, sliced; 59 milliliters Dijon mustard; 4 teaspoons minced garlic; 4 lemon, juiced; 2 bunches kale, ribs removed and leaves torn into pieces; 59 milliliters chopped leeks; 6 Tbsps mayonnaise; 6 Tbsps olive oil; 59 milliliters grated Parmesan cheese; 4 servings freshly cracked black pepper; 2 teaspoons Worcestershire sauce

Need a gluten free and pescatarian side dish? Kale Caesar with Cucumbers and Leeks could be an awesome recipe to try. This recipe serves 4. One serving contains 424 calories, 7g of protein, and 40g of fat. A mixture of juice of lemon, leeks, kale, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Heat a large skillet over medium heat. Toss kale in the skillet; cook and stir until reduced in size by about one-quarter, 1 to 2 minutes.

Ingredients you will need

Kale

Equipment you will use

Frying Pan

Remove kale to a bowl; refrigerate for 1 hour.

Ingredients you will need

Kale

Equipment you will use

Bowl

Beat mayonnaise, olive oil, mustard, Parmesan cheese, lemon juice, garlic, Worcestershire sauce, and anchovy paste together in a bowl until you get a smooth salad dressing; refrigerate for 1 hour.

Ingredients you will need

Worcestershire Sauce