Oregon's Winning Recipe: All Kale Caesar!
“This recipe is for hungry kids who like salad and want to make it a meal. In this 
recipe, I’ve added protein (salmon) and a heartier base (kale) to turn one of my favorite dishes into a satisfying meal. Every year my grandma serves Caesar salad as a starter on Christmas Eve. I request Caesar salads for my special meals and as I’ve grown, I make the salad myself. I was inspired to create All Kale Caesar so that my favorite salad wasn’t just a side dish—it’s a satisfying meal. I hope you enjoy this salad as much as I do!”
- Hannah Conte, Age 12, the 2016 Healthy Lunchtime Challenge winner from Oregon
Makes 4 Servings
INGREDIENTS
- 4 slices whole-wheat bread, cut into ½-inch cubes
- ¼ cup olive oil, plus 3 tablespoons
- ½ teaspoon salt, truffle flavor or regular
- Freshly ground black pepper
- 8 ounces salmon fillets
- 1 head kale (about 5 cups), stems removed, cut into bite-sized pieces
- 1 egg
- 1 tablespoon Worcestershire sauce
- Juice of ½ fresh lemon
- 2 tablespoons grated Parmesan cheese
- ¼ cup chopped black olives
PREPARATION:
- Preheat the oven to 275°F. In a large bowl, combine bread cubes with 2 tablespoons of olive oil, salt, and pepper. Bake for 15 minutes or until golden and dry.
- Meanwhile, season the salmon with salt and pepper. In a nonstick skillet, warm 1 tablespoon of olive oil over medium heat, add the salmon skin-side down and cook for 5 minutes, turn over and cook 2 minutes more, or until salmon is firm. Remove skin.
- In a large salad bowl, add the kale. Place the whole uncracked egg into a cup with hot water and let sit for 5 minutes. In a small bowl, whisk together remaining ¼ cup olive oil, Worcestershire sauce, lemon juice, salt, and pepper. Crack the egg into the dressing and whisk until combined. Add the dressing to the kale and massage in so that the kale is well coated. Flake the salmon and add to the kale along with Parmesan, olives, and croutons. Toss well to combine.
462 calories 34g fat 21g carbohydrates 20g protein
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