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Kale Caesar Salad


I know you can buy the pre packed Kale Salads.  They are convenient and actually really good.  But I decided to make my own recently and it was fantastic.   The kale is dense, so this is one salad you can actually eat as leftovers, IF you have any left.


You will need:

1/2 bag kale, stem removed and roughly chopped

Olive oil

1 tsp sea salt

Roasted chick peas

Baguette for “Crouton Crumbs”

Salad dressing

Block of Parmesan

Protein ( optional) Grilled shrimp, rotisserie chicken, broiled salmon.

Toppings ( optional) Craisins, thinly sliced shallot, pumpkin seeds



Make Dressing First:


2 small garlic cloves, minced

2 tablespoons freshly squeezed lemon juice, from one lemon

1 teaspoon Dijon mustard

1 tbsp white wine vinegar

1 cup mayonnaise, best quality such as Hellmann's Real

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper


Place all the dressing ingredients in a bowl and whisk until fully blended.  Place in refrigerator while you make the rest of the ingredients.


Next:

Heat oven to 400F.  Place Kale in large bowl.  Add 1 tbsp olive oil and a pinch of sea salt, massage the kale with your hands to soften, about 2-3 minutes.  Trust me this makes a huge difference.  Set aside, drain and rinse chick peas.   Spread chickpeas on baking pan, toss with a touch of cooking spray, place in oven and roast for 10 minutes.  Remove from Oven.  Let come to room temperature.


Last:

Crouton crumbles-cut  1/3 of a baguette into chunks.  Tear into small pieces or place in food processor and pulse.  Do not make bread crumbs ( see photo).    Put in a bowl and toss with a drizzle of olive oil.  Use your hands to mix until all bread is combined with some oil.   Place on a baking sheet and toast for 5-7 minutes,  you want them light brown.  Remove from oven. Let come to room temperature.


Assemble:

In the same bowl that you massaged the kale in, add chick peas and some of the dressing.  Toss until coated.  Add bread crumbs and add more dressing if needed. Using a vegetable peeler, peel ribbons of Parmesan on top of salad.   Add additional toppings of choice, I used them all!

If adding a protein, plate salad first then top with protein of choice!

Sooooo good!



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