Kale Caesar Salad with Roasted Garlic Croutons

• 1 large bunch kale, destemmed and chopped
• 1/2 cup mayonnaise
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• 4 slices sourdough bread, cubed
• 1 whole head garlic
• 2 tablespoons olive oil
• Optional: extra Parmesan for garnish

Steps

1. 1 Preheat oven to 375°F. Cut the top off the garlic head, exposing the cloves, wrap in foil, and roast for 30 minutes.
2. 2 While garlic roasts, toss bread cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and bake for 10-12 minutes until golden.
3. 3 In a small bowl, whisk together mayonnaise, Parmesan, Dijon mustard, lemon juice, and minced garlic. Season with salt and pepper.
4. 4 Massage the kale with 1/2 of the dressing until tender, about 2 minutes.
5. 5 Squeeze the roasted garlic cloves into a mash and toss with the kale. Add more dressing to taste.
6. 6 Top the kale with warm croutons and optional extra Parmesan before serving.

Equipment

• Baking sheet
• Oven
• Mixing bowl
• Whisk

Variations

• Add grilled chicken for a heartier meal.
• Substitute kale with romaine lettuce for a traditional Caesar texture.

Substitutions

• Use Greek yogurt in place of mayonnaise for a lighter option.
• Substitute sourdough with gluten-free bread if needed.

Pairings

• A crisp white wine like Pinot Grigio.
• A side of creamy tomato bisque.

Nutrition

Tips

• For extra flavor, let the dressed kale rest for 10 minutes before serving.
• Toasting nuts like almonds or pine nuts can add a delightful crunch.

Storage

Store kale and dressing separately in airtight containers for up to 3 days. Croutons can be stored in an airtight container for up to 5 days.

Freezing: This salad does not freeze well due to the texture of kale and croutons.

Serving Suggestions

• Pair with a hearty chicken breast or grilled shrimp for a protein boost.
• Serve with a warm, crusty baguette on the side.

FAQ