Creamy Parmesan Lemon Kale Caesar Green
Kale mixed with romaine gets coated in a lush lemon-Parmesan sauce, then topped with grilled chicken for a filling, bright, and tasty main dish.
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Cooking tools:
- Grill
- Mixing bowl
- Whisk
- Serving bowl
- Grater
- Measuring spoon
- Chef's knife
- Cutting board
- Airtight container
- Refrigerator
Ingredients
- 120 ml mayonnaise
- 120 ml plain Greek yogurt
- 50 g grated Parmesan cheese
- 2 teaspoons anchovy paste, adjust to taste
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 4 cups kale, torn into bite-sized pieces
- Juice of 0.5 a lemon
- 2 Romaine hearts, torn or cut into bite-sized pieces (approx. 3–4 cups)
- 25 g fresh Parmesan cheese, shredded
- Freshly ground black pepper, to taste
- Croutons (optional)
- Lemon wedges, for serving
- 2 chicken breasts, cooked and sliced (optional)
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