70 S24
OCTOBER 29,|2015 | The Jewish JUNE 6, 2019 The Jewish HomeHome
67
ELEGANCE
for shavuos
Serves: 8
INGREDIENTS
PREPARATION
2/3 cup mayonnaise 2 cloves garlic, crushed Juice of ½ lemon ½ teaspoon soy sauce 2 TBS water Salt and black pepper ½ cup freshly grated Parmesan cheese, divided 1 bunch kale (8 oz.), tough ribs removed
Prepare the dressing: In a bowl or 2-cup measuring cup, whisk together the mayonnaise, garlic, lemon juice, and teriyaki sauce, if using. Whisk in the water. Add salt and pepper to taste and half the Parmesan cheese and mix. This may be made 1 day in advance; cover and store in the fridge. To assemble the salad: Stack bunches of the kale leaves and slice them into ¼- to ½-inch-thick ribbons. Place into a large bowl. Add the dressing, a little at a time, tossing until all the leaves are coated with the dressing. Add the remaining cheese and more pepper to taste and toss.
B A LT I M O R E J E W I S H H O M E . C O M
Kale Caesar Salad
Kale became trendy in the United States back in 2004 and is now popular both at home and in restaurants. My family started eating kale when my husband, Andy, who is always on a diet because of my work, met with a nutritionist who suggested that he add more leafy greens to his diet.
MAY 21, 2020
Recipes and Photos by Chef Paula Shoyer
THE BALTIMORE JEWISH HOME
simple
