Winter Greens Vegetarian Caesar
15m prep 0s cook 15m ready
A hearty winter salad with massaged kale, Swiss chard, and arugula tossed in a creamy Caesar dressing, topped with Parmesan and hard-cooked egg.
Ingredients
- 59.1 ml mayonnaise
- 14.8 ml freshly squeezed lemon juice
- 9.86 ml Worcestershire sauce
- 2 clove garlic
- 4.93 ml apple cider vinegar
- 4.93 ml Dijon mustard
- 2.46 ml sugar
- 29.6 ml extra-virgin olive oil
- 227 g Swiss chard stems removed, torn into bite-size pieces
- 142 g kale stems removed, torn into bite-size pieces
- 2.46 ml fine sea salt
- 85 g baby arugula
- 118 ml shredded Parmesan cheese
- 1 hard-cooked egg sliced
- Freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 13 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 499 mg
- Iron: 3 mg
- Magnesium: 86.5 mg
- Phosphorus: 337 mg
- Potassium: 661 mg
- Zinc: 1.94 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 59.1 ml mayonnaise
- 14.8 ml freshly squeezed lemon juice
- 9.86 ml Worcestershire sauce
- 2 clove garlic
- 4.93 ml apple cider vinegar
- 4.93 ml Dijon mustard
- 2.46 ml sugar
- 29.6 ml extra-virgin olive oil
- 2.46 ml fine sea salt
- 85 g baby arugula
- 118 ml shredded Parmesan cheese
- Freshly ground black pepper
Prepare
- 227 g Swiss chard, stems removed, torn into bite-size pieces
- 142 g kale, stems removed, torn into bite-size pieces
- Slice 1 hard-cooked egg
Let's Cook
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Step 1.
In a blender, combine ¼ cup mayonnaise, 1 tablespoon lemon juice, 2 teaspoons Worcestershire sauce, 2 cloves garlic, 1 teaspoon apple cider vinegar, 1 teaspoon Dijon mustard, and ½ teaspoon sugar. Blend until smooth.
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Step 2.
With the blender running on low, slowly drizzle in 2 tablespoons extra-virgin olive oil to emulsify the dressing. Taste and adjust sugar, salt (from Worcestershire), or acid (lemon juice/vinegar) as desired.
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Step 3.
In a large bowl, combine 8 ounces Swiss chard (torn into bite-size pieces), 5 ounces kale (torn into bite-size pieces), and ½ teaspoon fine sea salt. Using your hands, massage the greens for 2 minutes until they begin to soften.
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Step 4.
Add 3 ounces baby arugula and ½ cup shredded Parmesan cheese to the bowl with the massaged greens. Toss to combine.
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Step 5.
Just before serving, add the dressing to the greens and toss well. Garnish with sliced hard-cooked egg and freshly ground black pepper.
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