Directions:
- Heat a large skillet over medium heat. Toss kale in the skillet; cook and stir until reduced in size by about one-quarter, 1 to 2 minutes. Remove kale to a bowl; refrigerate for 1 hour.
- Beat mayonnaise, olive oil, mustard, Parmesan cheese, lemon juice, garlic, Worcestershire sauce, and anchovy paste together in a bowl until you get a smooth salad dressing; refrigerate for 1 hour.
- Toss kale, cucumber, and leeks together in a large bowl. Drizzle dressing over the salad; toss. Season with black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.57 Kcal (1635 kJ) | ||
| Calories from fat | 358.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.88g | 61% | |
|---|---|---|---|
| Cholesterol | 23.49mg | 8% | |
| Sodium | 840.7mg | 35% | |
| Potassium | 145.66mg | 3% | |
| Total Carbs | 4.51g | 2% | |
| Sugars | 1.67g | 7% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 4.74g | 9% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 111mg | 11% | |
| Amount Per 100 g | |||
| Calories | 309.52 Kcal (1296 kJ) | ||
| Calories from fat | 284.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.6g | 61% | |
|---|---|---|---|
| Cholesterol | 18.61mg | 8% | |
| Sodium | 666.22mg | 35% | |
| Potassium | 115.43mg | 3% | |
| Total Carbs | 3.57g | 2% | |
| Sugars | 1.32g | 7% | |
| Dietary Fiber | 0.92g | 5% | |
| Protein | 3.75g | 9% | |
| Vitamin C | 2.9mg | 6% | |
| Iron | 0.7mg | 5% | |
| Calcium | 87.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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