Serves 4
Directions
- 1Dice the orange bell pepper.
- 2Remove the stem from the kale and roughly chop it.
- 3Roughly chop the radicchio.
- 4Finely dice the red onion.
- 5Press the garlic into a bowl.
- 6Chop the anchovy fillets.
- 7Add anchovy fillets, lemon zest, Worcestershire sauce, Dijon mustard, salt, and pepper to the bowl with garlic and Greek yogurt.
- 8Mix all the dressing ingredients together.
- 9Pour the dressing over the chopped vegetables and beans in a large bowl.
- 10Grate Parmesan cheese over the salad.
- 11Add chopped parsley to the salad.
- 12Stir all the ingredients together until well combined.
- 13Transfer the salad into a glass container and cover it with a lid.
Ingredients
- 2 16 oz cans white beans, drained & rinsed
- 1 bunch tuscan kale, deveined & roughly chopped
- 0.25 head radicchio, roughly chopped
- 0.25 red onion, finely diced
- 1 orange bell pepper, medium diced
- 0.25 cup shaved Parmesan cheese
- 0.5 bunch Parsley, chopped
- to taste Caesar Dressing
- 0.25 juice from lemon
- to taste salt
- to taste pepper
- to taste Parmesan
- garlic
- anchovy fillets
- Worcestershire sauce
- Dijon mustard
Equipment
bowlknifecutting boardgarlic pressgrater
Tips
- You can use store-bought Caesar salad dressing, including zero or low-calorie options.
- For a high-protein dressing, whip up your own using Greek yogurt as a base.
- The salad tastes better day after day as the ingredients marinate in the fridge.
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