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As part of his summer “Grill Thrills” series, Matthew Kadey offers a new twist on the trusty Caesar salad recipe. This one’s got kale, sweet potato and even Greek yogurt–yum!
If you want to step up your salad game, look no further than the grill. This salad is Instagram-ready and a flavor bomb. The flat leaves of Tuscan kale are less likely to burn than curly kale, whose edges are prone to singeing. Partially cooking the sweet potatoes in the microwave ensures they’ll cook faster on the grill. Crunchy chickpeas stand in for croutons, offering a nutritional upgrade. You can add some grilled chicken to make the salad a complete summer meal.
Grilled Kale Sweet Potato Caesar Salad
- 2 medium sweet potatoes
- Oil, salt and pepper for grilling
- 1 bunch Tuscan kale (aka dinosaur and lacinato)
- 2 Tbsp. plain Greek yogurt or mayonnaise
- 2 Tbsp. white-wine vinegar or cider vinegar
- 1 tsp. lemon zest
- 2 tsp. Dijon mustard
- 2 garlic cloves, minced
- 3 anchovy fillets, finely chopped (optional)
- 1/4 tsp. salt (omit if using anchovies)
- 1/4 tsp. black pepper
- 2 Tbsp. extra-virgin olive oil
- 1/3 cup sliced oil-packed sun-dried tomatoes
- 1/2 cup crunchy snacking chickpeas (try Biena band in sea salt or barbecue)
- 1/4 cup unsalted roasted pumpkin seeds (pepitas)
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. Poke potatoes in a few places with a fork, place on a microwave-safe plate and heat on high for 5 minutes, or until tender but not cooked through. When cool enough to handle, slice into ½-inch rounds. Brush rounds with oil, and season with salt and pepper. Trim tough ends from kale, place in a bowl and toss with 2 tsp. oil. Place sweet-potato rounds on grate, and heat until cooked through with grill marks, about 3 minutes per side. Remove from heat and set aside. In batches, place kale on grill and heat, turning once, until slightly crispy and darkened in a few spots, about 2 minutes. Chop kale into 2-inch pieces and place in a large bowl with sweet potato. In a small bowl, whisk together yogurt or mayo, vinegar, lemon zest, mustard, garlic, anchovies if using, salt and black pepper. In a slow stream, whisk in olive oil. Gently toss dressing, to taste, with kale and potatoes. To serve, divide salad among plates and sprinkle on sun-dried
tomatoes, chickpeas and
Nutrition Info Per Serving:
351 calories, 17g fat, 15g protein, 40g carbs, 310mg sodium