Massaged Kale Caesar Salad (Low FODMAP)
Would you believe you can make caesar salad without garlic? This low FODMAP salad recipe swaps fresh garlic for garlic-infused olive oil, making it low FODMAP without compromising on flavour. Inspired by one of my favourite restaurant salads ever, this massaged kale salad is the ultimate side dish for any meal. Bon appetit!
Servings: 4
Ingredients
Dressing Ingredients
- 2 tbsp capers
- ⅓ cup garlic-infused olive oil
- 1 tbsp dijon mustard
- 1 lemon zested, and juiced
Salad Ingredients
- 1 large bunch kale
- 5 slices prosciutto
- ½ cup panko breadcrumbs
- ½ cup shredded pecorino romano cheese (or parmesan)
- 2 hard boiled eggs (optional)
Instructions
Prepare caesar dressing
- Add all dressing ingredients into a blender or food processor, and blend until well combined. Set aside.
Prepare salad
- Place a medium frying pan over high heat. Once hot, add prosciutto and fry until slightly brown and crisp. Let the prosciutto cool on a plate lined with paper towel. Once it has cooled, chop it up or crumbly it with your hands.
- Reduce the same pan to low heat and then add the panko breadcrumbs. Stir regularly until they are toasted and golden brown, about 2 minutes. Move them to a bowl to cool and season lightly with salt.
- Wash and remove the stems from the kale. Using your hands, shred the kale into bite-size pieces. Add it to a large bowl and pour the dressing over top, tossing to combine. Use your hands to gently massage the kale for about a minute. The dressing will help to soften it - you will notice the volume start to reduce.
- Transfer to a large serving bowl and top with toasted panko, prosciutto crumbles, pecorino romano cheese. Season with salt & pepper to taste. Optional: add 1-2 hard boiled eggs for extra protein!