Kale Buttermilk Caesar Salad With Smoked Trout Kale Buttermilk Caesar Salad With Smoked Trout

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Renée Drexler/The Props

Broccoli stems give this salad a delightful crunch.

  • Total time 15 minutes
  • Portion size 4 servings


Buttermilk Caesar Dressing:


Buttermilk Caesar Dressing: In small bowl, whisk together anchovies, buttermilk, yogurt, oil, lemon zest, lemon juice, salt and pepper; stir in Parmesan.

Salad: In large bowl, using hands, rub kale with oil until kale is softened, about 1 minute. Add broccoli and chickpeas. Drizzle with Buttermilk Caesar Dressing; toss to coat. Divide among plates; top with fish. Sprinkle with almonds, roasted chickpeas and Parmesan (if using).

Test Kitchen Tip: When adding raw kale to salad, first massage it with oil. This will soften the cruciferous veggie’s leaves for the best texture.

Nutritional facts PER SERVING: about

  • Fibre 9 g
  • Sodium 982 mg
  • Sugars 7 g
  • Protein 28 g
  • Calories 432
  • Total fat 25 g
  • Potassium 590 mg
  • Cholesterol 39 mg
  • Saturated fat 5 g
  • Total carbohydrate 29 g


  • Iron 20
  • Folate 52
  • Calcium 25
  • Vitamin A 48
  • Vitamin C 147
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Lunch & Dinner

Kale Buttermilk Caesar Salad With Smoked Trout