Shredded Kale Caesar Salad with Grilled Salmon

I think this warmer weather means eating outside at every opportunity is a must. But what is the best menu for alfresco dining? Outdoor dining calls for the freshest food you can find – and I’m craving seafood and salads.

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Step 1

Place anchovies, garlic, lemon juice, mustard, Worcestershire sauce, and black pepper in blender.

Step 2

Blend until mixture is creamy.

Step 3

Place anchovies, garlic, lemon juice, mustard, Worcestershire sauce and black pepper in blender.

Step 4

Refrigerate

Step 5

Using food processor, slice kale; set aside.

Step 6

Heat indoor grill to SEAR or outdoor grill to high.

Step 7

Spread 1 teaspoon Caesar dressing over top and bottom of salmon.

Step 8

Place salmon top side down on grill and grill for 3 minutes. Turn and grill until fish flakes easily when tested with a fork, about 4 to 5 minutes.

Step 9

Toss kale and croutons with Caesar dressing. Arrange on individual plates.

Step 10

Top salad with grilled salmon.