Kale salad with low fat Caesar dressing - baby kale and roasted kale chips, garlicky bread crumbs, and soft boiled eggs, drizzled with a healthy Caesar dressing which is packed with protein, low in fat, yet creamy and robust in flavor.
Place all ingredients in a food processor, and blend until smooth and creamy. Taste and adjust the seasoning. Store in a glass jar for a week, in the refrigerator.
Preheat oven to 350° F.
Cut 5-6 bread slices into bite-size pieces. Drizzle with 2 Tbs olive oil, salt and garlic powder to taste.
Toast in the oven for 20-25 minutes, then let cool completely.
Put the croutons in a food processor, and pulse a few times to turn them into breadcrumbs. Store in a cool, dry place and use in place of regular breadcrumbs for extra flavor. Alternatively, use store-bought croutons.
Remove the stems from the kale leaves, and tear the leaves into big pieces.
Spread the kale pieces on two baking sheets, without too much overlapping, and drizzle with 2 Tbs olive oil, salt and garlic powder.
Roast in a 350° F oven for 15 minutes, or until crispy. Check on them after 10 minutes, and rotate the sheets if necessary.
While kale chips are roasting, boil the eggs - 6 minutes for soft-boiled eggs, 8 minutes for hard-boiled.
Toss the baby kale with 3-4 Tbs of the dressing, sprinkle with 2-3 Tbs of the breadcrumbs, and extra parmesan if desired. Top with the boiled eggs, and kale chips.
Calories are calculated for the Caesar dressing only. The recipe makes enough dressing for a few salads.
The recipe makes for 1-2 salad servings.