Kale Caesar Salad

IMG_5541I first made this salad and dressing last week for dinner.  Josh’s dad was arriving back in the country and I knew he would want something ‘clean’ but tasty and filling.  It was a hit.  My original version was kale, cucumber, tomato, rye bread croutons, beets, and crumbled veggie burgers.  All mixed with plenty of dressing and fresh grated pecorino.  Delicious!  So of course I needed to make it again, to enjoy and to share.  Tonights version was pretty much the same – kale, cucumber, tomato, panko croutons, beets, crumbled veggie burgers, carrots, and micro greens.  I like a colorful caesar salad!

IMG_5517The dressing is based off of Elana’s Pantry caesar dressing.  Her recipes calls for raw garlic but I chose to roast mine.  The flavor is ‘sweeter’ and milder than if I used raw garlic, but still plenty flavorful.  This made for a very creamy and rich dressing.  I also added in a generous tablespoon of capers.  Lately I have been doing lots of research on dressings and sauces, in an effort to make more of my own, and capers are one of my favorite recommendations.  Here they add a nice salty flavor which is needed to balance out all the roasted garlic.

IMG_5538Caesar Dressing (makes about 1 cup)

  • 2 bulbs garlic, roasted (you can easily use one bulb instead)
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1 tablespoon dijon styled mustard
  • 2 anchovies
  • 1 heaping tablespoon capers
  • s&p
  1. Remove roasted garlic cloves from bulbs and place in food processor with olive oil.  Blend until smooth adding a bit more olive oil if necessary.
  2. Add 1/2 the lemon juice, mustard, anchovies, capers, and season with s&p.  Pulse.  Taste and add more lemon juice if desired, I added a bit more.  Refrigerate until serving.

Kale Caesar Salad 

  • caesar dressing
  • 1 bunch curly green kale, stems removed and chopped into small pieces
  • 1 cucumber, sliced into thin rounds
  • 1 tomato, chopped
  • 1/4 cup shredded carrots
  • large handful micro greens
  • 8 oz. roasted beets, I bought mine pre-cooked from Trader Joe’s
  • 2 Hilary’s Eat Well root veggie burgers (or any other kind)
  • 1/4 cup panko
  • 1 teaspoon olive oil
  1. Mix olive oil and panko.  Place in a small skillet and heat over low heat until golden.  Set aside.
  2. Cook veggie burgers according to package.  Set aside.
  3. Meanwhile place kale in a large bowl.  Add 1/2 the dressing and massage into the kale using your hands.  Add more dressing as needed, I used about 2/3 for a large bunch of kale.
  4. To the kale toss in the cucumber, tomato, carrot, and micro greens.
  5. Top with beets, crumbled veggie burgers, and panko.

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