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Kale Caesar Salad

This dinosaur kale caesar salad is hearty, filling, kind of funky, and doesn’t require a lot of ingredients or effort.
Course Lunch, Salad
Keyword Caesar, Kale
Prep Time 25 minutes
Servings 3 people

Ingredients

Caesar Salad

  • 1 bunch dinosaur kale 6-7 stems
  • 1 head romaine
  • 3-4 cups sourdough bread cut in large cubes
  • 1/2 cup parmesan cheese freshly grated
  • 2 tbsp olive oil
  • 1 tsp dried basil leaves
  • 1 tsp dried oregano leaves

Caesar Salad Dressing

  • 1/2 cup mayo
  • 1/2 cup parmesan cheese freshly grated
  • 4 anchovy filets
  • 1 clove garlic
  • 1/2 lemon juice
  • 1/2 tsp dijion mustard
  • 1/2 tsp salt

Instructions

Caesar Salad Dressing

  • Create a paste of garlic and anchovies, finely mince the garlic and sprinkle with a pinch of salt. Let it sit for 5 minutes. Chop the anchovies finely and add to the garlic. With the side of the knife scrape the garlic and anchovies against the cutting board. Alternate between scraping the mixture against the cutting board and finely mincing until it becomes a paste consistency (there will still be little pieces of garlic). This shouldn't take more than 5 minutes.
  • Combine the garlic anchovy paste with the rest of the ingredients. Let it sit for 10 minutes before using.

Salad Assembly

  • Preheat oven to 400°
  • Cut the bread in large cubes. On a sheet pan toss the bread with olive oil, dried basil, dried oregano, and a pinch of salt.
  • Roast for approx. 15 min or until croutons are golden brown and crunchy.
  • While croutons are toasting remove the stems from the dinosaur kale, wash, and chop. In a bowl with a squeeze of lemon juice massage kale for 2-3 minutes to soften.
  • Add chopped romaine and toss with dressing. Add croutons and parmesan cheese. Toss once more and enjoy!