Roasted Garlic & Kale Caesar Salad
A delightful twist on the classic Caesar salad, loaded with roasted garlic, crispy bacon, and a creamy dressing, served with healthy greens and homemade croutons.
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.
Notes
Serve immediately to keep the greens crisp. It can be accompanied by grilled chicken or shrimp for a heartier meal. Store leftovers in an airtight container in the refrigerator and keep dressing separate.