I find this salad addictive. I’ve always loved kale wilted in soups or sautéed with garlic and tossed into pastas. But I never imagined enjoying it raw until I made this recipe.

Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
25MINS
Total Time
$3.47
Cost Per Serving
Ingredients
Servings
4
us / metric
Salad

2/3 cup
Grated Parmigiano-Reggiano
Caesar Dressing

4 Tbsp
White Balsamic Vinegar

6
Anchovy Fillets
Croutons
Nutrition Per Serving
Calories
703
Fat
69.5 g
Protein
12.6 g
Carbs
13.0 g