Hi everyone, Tracy here! I hope you’re all doing well and enjoying the start of spring. There’s just something about the warmer weather and longer days that has me craving fresh, crisp salads. And let me tell you – this kale caesar salad definitely satisfies!
As a busy mom trying to pack more nutrients into my family’s meals, I’ve been experimenting with ways to give classic dishes a healthy twist. Replacing romaine with antioxidant-rich kale in a classic caesar salad seemed like the perfect way to shake things up. I was a little skeptical that kale would provide the right crunch factor. But massaging the leaves with lemon juice and olive oil does the trick!
The second I drizzled on that garlicky dressing and took a bite, I was hooked. This salad delivers on all fronts – the kale provides substance while still being tender, the shaved parmesan adds a delicious salty bite, croutons lend a satisfying crunch, and the dressing ties it all together. I love that it’s customizable too – add chicken, shrimp, hard boiled eggs – the possibilities are endless. Even my picky kids devoured this salad!
I can’t wait to share my tips and tricks for making restaurant-worthy kale caesar salads right at home. Let me know in the comments what your favorite add-ins are or any other ways you healthify this classic. Now, more kale massaging for me! Stay tuned for the full recipe coming very soon. 🥬
Kale Caesar Salad Recipes
Kale Caesar Salad
Equipment
Ingredients
- 2 heads garlic
- 1/3 cup Olive oil + 4 Tablespoons
- Juice of 1 lemon about 1/4 cup
- 2 anchovy filets
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 pepper
- 1/4 cup parmesan cheese shredded , plus extra for topping over salad
- 1 baguette cubed
- 8 cups Tuscan kale or other kale . Centre stalks removed, sliced crosswise into bite size pieces
Instructions
- To roast the garlic, preheat oven to 400 F. Chop the top off the heads of garlic, drizzle with olive oil, and cover tightly in foil. Bake for approximately 30 minutes till fork tender.
- Keep the oven on and bake cubed baguette, that has been tossed with the 4 tablespoons olive oil, 2 roasted garlic cloves (from the second head of garlic), and seasoned with salt and pepper. Bake in a single layer for about 15 minutes at 400 F.
- Let garlic cool and squeeze one whole head (about 7-8 average sized cloves) out of skins and into a food processor. Add remaining salad dressing ingredients, other than the parmesan cheese, and process till smooth. Gently blend the parmesan into the dressing and reserve.
- To prepare the kale, rub the kale pieces between your fingers for 2 minutes, until the leaves turn shiny and feel softer to the touch. To make sure they are ready, you can taste for bitterness. If still bitter, keep massaging the kale for a few minutes longer.
- Toss the chopped kale with the salad dressing, sprinkle with the remaining parmesan, the croutons and serve.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Oven-Roasted Kale Caesar Salad
To make Oven-Roasted Kale Caesar Salad, start by preheating your oven to 350°F (175°C). Remove the tough stems from the kale leaves and tear them into bite-sized pieces, placing them on a baking sheet. Drizzle olive oil over the kale, ensuring even coating, and sprinkle with a pinch of salt and freshly ground black pepper for flavor. Roast the kale in the preheated oven for about 10-15 minutes until crispy but not burnt, keeping a close eye on it to prevent overcooking. Meanwhile, toast the croutons in the oven until golden brown. Once the kale is roasted, let it cool slightly before combining it with the croutons and grated Parmesan cheese in a large salad bowl. Drizzle Caesar dressing over the salad, starting with a small amount and adjusting to taste. Toss the salad thoroughly to coat everything with the creamy dressing. Your Oven-Roasted Kale Caesar Salad is now ready to be served, garnished with extra Parmesan cheese if desired. Enjoy!
Tips for making Kale Caesar Salad
Cooking Tips
- Massaging the Kale: Kale can be a bit tough, but massaging it with a drizzle of olive oil and a pinch of salt before assembling your salad will help tenderize it and make it more enjoyable to eat.
- Homemade Dressing: If possible, make your Caesar dressing from scratch. It’s simple and tastes far better than store-bought versions. A good Caesar dressing combines ingredients like mayonnaise, anchovies, garlic, lemon juice, Dijon mustard, and Parmesan cheese.
- Freshly Grated Parmesan: Always opt for freshly grated Parmesan cheese. It has a richer flavor compared to pre-packaged grated cheese.
- Roasting Nuts: To add an extra layer of flavor, consider roasting some pine nuts or walnuts and sprinkle them over your salad for a delightful crunch.
- Crouton Crunch: Make your croutons at home by tossing cubed bread in olive oil, garlic, and herbs, then toasting them until golden brown.
Serving Suggestions
For serving suggestions with Kale Caesar Salad, consider pairing it with Gyoza for a delightful Asian-inspired meal. The crispiness of the Gyoza complements the hearty texture of the kale, while the savory flavors of the dumplings perfectly complement the creamy Caesar dressing. Alternatively, try it alongside a bowl of Miso Soup for a comforting and balanced meal. The umami richness of the miso broth pairs harmoniously with the earthy kale, creating a satisfying and nutritious combination.
FAQs of Kale Caesar Salad
- Can I make the dressing in advance? Absolutely! The Caesar dressing can be prepared a day or two ahead and refrigerated for a richer flavor. Just give it a good stir before using.
- How do I store leftovers? To store leftover Kale Caesar Salad, keep the dressing separate and store it in an airtight container in the fridge. Mix the salad just before serving to keep it fresh and crisp.
- Can I use other greens instead of kale? Certainly! While kale is traditional, you can experiment with other greens like romaine lettuce, spinach, or mixed baby greens.
- Is anchovy necessary in Caesar dressing? It’s traditional but not mandatory. If you’re not a fan of anchovies, you can omit them or use anchovy paste for a milder flavor.
- Can I use a different cheese? Sure, while Parmesan is classic, you can try Pecorino Romano or Asiago for a unique twist.
Conclusion
I hope you all enjoyed learning how to make my healthy twist on the classic Caesar salad! As I wrap up this blog post for Food and Meal, I want to reiterate just how versatile this nutrient-dense kale Caesar can be.
Feel free to get creative with mix-ins and serving suggestions – grilled chicken or shrimp, hard boiled eggs, avocado, croutons, the possibilities are endless! You can also serve it stuffed in tomatoes or lettuce cups for a pretty presentation. However you choose to enjoy it, this salad makes a fresh, crisp addition to any meal.
Don’t forget to tag @foodandmeal and use #kaleceasarsalad if you make this recipe so I can see your delightful creations! And be sure to subscribe to Food and Meal for more crave-worthy salad recipes made with seasonal produce.
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.