Roasted Garlic & Kale Caesar Salad is a delightful twist on the classic Caesar salad. It is loaded with flavors from the roasted garlic, crispy bacon, and a creamy dressing that combines traditional ingredients in a refreshing way. This recipe uses healthy greens and adds a crunchy texture with homemade croutons, making it a perfect side dish or a light meal on its own. Whether you are looking for a way to enjoy more vegetables or simply want a tasty salad, this recipe will surely satisfy your cravings.
How to Make Roasted Garlic & Kale Caesar Salad
Ingredients:
- 2 heads garlic
- Olive oil, as needed
- Kosher salt
- ¾ lb raw, sliced bacon
- ¼ cup freshly squeezed lemon juice
- 1 tbsp dijon mustard
- 3 anchovy fillets packed in oil, drained
- ½ cup grated parmesan cheese
- 1 cup olive oil
- Freshly cracked black pepper
- 1 bunch (6-7 large leaves) lacinato kale, stemmed, rinsed, and dried
- ½ lb crusty Italian bread, torn into ½” pieces
- 3 hearts of romaine, both ends trimmed, rinsed, and dried
- 1 small chunk parmesan cheese, shaved for topping
Directions:
- Preheat the oven to 300°F. Cut the tops off the heads of garlic to show the cloves. Place them face-up on a piece of foil. Drizzle with olive oil and sprinkle with salt. Wrap the foil around the garlic tightly. Roast for 2 hours until soft and golden. Let it cool.
- Increase the oven temperature to 425°F. Place the bacon slices in a single layer on a sheet pan. Roast for 20-22 minutes until crispy. Transfer to a plate lined with paper towels to drain and cool. Once cooled, chop the bacon roughly.
- In a food processor, combine lemon juice, dijon mustard, anchovy fillets, and ¼ cup grated parmesan cheese. Squeeze all the roasted garlic out of its skins into the bowl. Pulse to mix. With the processor running, slowly drizzle in olive oil. Season with salt and freshly cracked black pepper to taste.
- Roll the kale leaves tightly lengthwise and slice into ¼” strips. Place the sliced kale in a large mixing bowl and add a generous spoonful of the dressing. Toss well and “massage” the kale for about 30 seconds. Let it sit for 10 minutes.
- While the kale is sitting, heat a large skillet over medium heat. Add a generous amount of olive oil to coat the bottom. Add the torn bread and let it toast for a few minutes until golden and crisp, stirring often. Season with a pinch of salt and let the croutons cool slightly.
- Cut the romaine into ¼” slices and add it to the bowl with the kale. Pour in the remaining dressing and toss for about 30 seconds to soften the romaine slightly. Add in the chopped bacon, croutons, and the remaining ¼ cup of grated parmesan.
- Serve the salad on a platter and top with parmesan shavings and more freshly cracked black pepper.
How to Serve Roasted Garlic & Kale Caesar Salad
Serve the salad immediately after tossing to keep the greens crisp. It can be accompanied by grilled chicken or shrimp for a heartier meal. Enjoy it with a slice of crusty bread for a complete and satisfying dish.
How to Store Roasted Garlic & Kale Caesar Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. The salad is best eaten within a day or two. To keep the greens from getting soggy, store the dressing separately and dress the salad just before serving.
Tips to Make Roasted Garlic & Kale Caesar Salad
- For a vegetarian version, skip the bacon and anchovies. Add more roasted garlic for flavor.
- Use homemade croutons for a fresher taste. Simply toast day-old bread with olive oil and seasoning.
- Adjust the dressing ingredients to fit your taste. If you like it tangier, add more lemon juice.
Variation
You can switch up the greens by using other types of kale or adding spinach to the mix. You can also experiment with different types of cheese, such as feta or blue cheese, for a different flavor profile.
FAQs
1. Can I use regular garlic instead of roasting it?
Yes, you can use raw garlic, but roasting adds a sweeter, milder flavor that enhances the salad.
2. How can I make this salad gluten-free?
Simply replace the crusty Italian bread with gluten-free bread for the croutons.
3. Can I prepare the dressing ahead of time?
Yes, the dressing can be made a day in advance. Just store it in the refrigerator and give it a good shake before using.
Roasted Garlic & Kale Caesar Salad
Ingredients
For the Roasted Garlic
- 2 heads garlic
- as needed tablespoons Olive oil For roasting the garlic.
- to taste Kosher salt For seasoning.
For the Salad
- ¾ lb raw, sliced bacon
- ¼ cup freshly squeezed lemon juice
- 1 tbsp dijon mustard
- 3 fillets anchovy fillets packed in oil, drained
- ½ cup grated parmesan cheese Plus additional for topping.
- 1 cup olive oil For the dressing.
- to taste Freshly cracked black pepper For seasoning.
- 1 bunch lacinato kale, stemmed, rinsed, and dried About 6-7 large leaves.
- ½ lb crusty Italian bread, torn into ½” pieces For homemade croutons.
- 3 hearts of romaine, both ends trimmed, rinsed, and dried
- 1 chunk parmesan cheese, shaved for topping
Instructions
Roasting Garlic
- Preheat the oven to 300°F. Cut the tops off the heads of garlic to show the cloves.
- Place them face-up on a piece of foil. Drizzle with olive oil and sprinkle with salt.
- Wrap the foil around the garlic tightly. Roast for 2 hours until soft and golden. Let it cool.
Preparing Bacon
- Increase the oven temperature to 425°F. Place the bacon slices in a single layer on a sheet pan.
- Roast for 20-22 minutes until crispy. Transfer to a plate lined with paper towels to drain and cool.
- Once cooled, chop the bacon roughly.
Making Dressing
- In a food processor, combine lemon juice, dijon mustard, anchovy fillets, and ¼ cup grated parmesan cheese.
- Squeeze all the roasted garlic out of its skins into the bowl. Pulse to mix.
- With the processor running, slowly drizzle in olive oil. Season with salt and freshly cracked black pepper to taste.
Preparing Kale and Croutons
- Roll the kale leaves tightly lengthwise and slice into ¼” strips. Place the sliced kale in a large mixing bowl and add a generous spoonful of the dressing.
- Toss well and ‘massage’ the kale for about 30 seconds. Let it sit for 10 minutes.
- While the kale is sitting, heat a large skillet over medium heat. Add a generous amount of olive oil to coat the bottom.
- Add the torn bread and let it toast for a few minutes until golden and crisp, stirring often. Season with a pinch of salt and let the croutons cool slightly.
Assembling Salad
- Cut the romaine into ¼” slices and add it to the bowl with the kale.
- Pour in the remaining dressing and toss for about 30 seconds to soften the romaine slightly.
- Add in the chopped bacon, croutons, and the remaining ¼ cup of grated parmesan.
- Serve the salad on a platter and top with parmesan shavings and more freshly cracked black pepper.
