Plus four hacks to help you prep it even faster.

By Jaime Milan
Updated: November 10, 2017
Greg DuPree

Caesar salad is delicious, but its heavy and decadent dressing can often pack on unwanted calories and fat. We’ve given the classic dish a healthy makeover with a few simple ingredient swaps. The salad's base is now the nutrition-powerhouse kale, topped with a protein-packed soft-boiled egg, and lightened up with a drizzle of tangy dressing. Plus forget about soggy croutons, we replaced those with a toasty garlic bread topping.

This recipe is an easy weeknight dinner that comes together in less than 30 minutes (and is less only 316 calories for a big plate). We promise, you won’t even miss your old Caesar salad.

View the Recipe: Creamy Kale Caesar Salad with Soft-Boiled Eggs

Here are four easy ways to speed up your salad prep, so you can spend less time in the kitchen and more time hanging out with your family:

Try This Egg Hack

Start with refrigerator-cold eggs so the yolks cook to deliciously jammy texture.

Do a Little Pre-Prep

While the water comes to a boil, prep all the other elements for the dish: Stem and chop kale, grate the cheese and garlic, and slice the bread.

Give Your Kale a Squeeze

A quick massage tenderizes hearty lacinato kale leaves so that they quickly absorb more of the creamy dressing. Squeeze the kale for just a minute to soften the leaves far faster than marinating would. The slightly wilted greens will be easier to eat.

Break Out Your Grill Pan

Reach for a grill pan to cook the onion and toast the bread; the stovetop pan heats up more quickly than the oven or broiler does.

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