All Hail Kale!

Looking to add kale to your mix of family recipes? It’s a good idea. The versatile green veggie is full of nutritional goodness.  This updated caesar salad recipe, provided by Hellman’s, fits the bill deliciously.

Kale Caesar Salad
Hellman’s 100th Birthday Recipe

To celebrate Hellmannʼs 100th birthday, some of its most popular recipes have been updated to be healthier and tastier. The classic Hellmannʼs caesar salad has been a favourite for decades, but this 2013 version uses kale and a lighter dressing.


1⁄2 cup (125 mL) Hellmannʼs Olive Oil mayonnaise
1⁄4 cup (60 mL) fresh grated Parmesan 
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) Dijon mustard
1 garlic clove, minced
1⁄4 tsp (1 mL) pepper
1⁄4 cup (50 mL) additional Parmesan for garnish
1 bunch leafy kale, stems removed and broken into in bite size pieces (about 12 cups/2.5L)
1 cup (250 mL) whole grain croutons
4 slices cooked bacon, roughly chopped (optional)
1 tsp (5 mL) ancho chili powder


1. In bowl, whisk together mayonnaise, Parmesan, lemon juice, Dijon, garlic and pepper

2.  In large salad serving bowl, toss kale with dressing about 30 minutes before ready to eat. Top with croutons, bacon and extra Parmesan just before serving


-Top with grilled chicken, salmon or steak to make this a whole meal.

-For a nice presentation, use a vegetable peeler to shave pieces from the block of Parmesan over top of the salad.

-To make your own croutons, use ends of whole grain bread or baguette and cut into cubes. Toss with a little oil, salt and pepper and bake on a parchment‐lined, rimmed baking sheet in a 350F (180°C) oven, stirring occasionally, until toasted and golden, about 15 minutes. Store in an airtight container.

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