Description
This Roasted Garlic & Kale Caesar Salad is creamy, bold, and packed with crunch. Tender massaged kale and crisp romaine are tossed in a rich roasted garlic Caesar dressing, then topped with crispy bacon, golden croutons, and shaved Parmesan. It’s hearty enough for dinner but elegant enough to serve at gatherings.
Ingredients
Scale
Roasted Garlic
- 2 heads garlic
- Olive oil, as needed
- Kosher salt
Salad
- ¾ lb raw, sliced bacon
- 1 bunch lacinato kale (6–7 large leaves), stemmed, rinsed, and dried
- 3 hearts of romaine, trimmed, rinsed, and dried
- ½ lb crusty Italian bread, torn into ½-inch pieces
- ½ cup grated Parmesan cheese, divided
- 1 small chunk Parmesan cheese, shaved for topping
- Freshly cracked black pepper
Dressing
- ¼ cup freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 3 anchovy fillets packed in oil, drained
- 1 cup olive oil
- Kosher salt, to taste
Instructions
- Roast the Garlic:
Preheat oven to 300°F. Cut tops off garlic heads and place cut-side up on foil. Drizzle with olive oil and sprinkle with salt. Wrap tightly and roast for 2 hours until soft and golden. Cool completely. - Cook the Bacon:
Increase oven temperature to 425°F. Arrange bacon in a single layer on a sheet pan. Roast for 20–22 minutes until crispy. Drain on paper towels and chop. - Make the Dressing:
In a food processor, combine lemon juice, Dijon mustard, anchovies, and ¼ cup grated Parmesan. Squeeze roasted garlic cloves into the bowl. Pulse to combine. With the processor running, slowly drizzle in olive oil until smooth and creamy. Season with salt and freshly cracked black pepper. - Prepare the Kale:
Roll kale leaves tightly and slice into thin ribbons (about ¼ inch). Place in a large bowl. Add a generous spoonful of dressing and massage for about 30 seconds. Let sit for 10 minutes to soften. - Make the Croutons:
Heat a large skillet over medium heat. Add olive oil to coat the bottom. Toast torn bread pieces, stirring often, until golden and crisp on all sides. Season lightly with salt. - Assemble the Salad:
Slice romaine into ¼-inch pieces and add to the kale. Toss with remaining dressing for about 30 seconds. Add bacon, croutons, and remaining ¼ cup grated Parmesan. Toss gently. - Serve:
Transfer to a serving platter and top with shaved Parmesan and extra black pepper.
Notes
- Massaging the kale is key to tender texture—don’t skip this step.
- Store croutons separately if making ahead to keep them crisp.
- Anchovies add classic Caesar flavor but won’t taste fishy.
- For a full meal, add grilled chicken or shrimp.
- Prep Time: 20 minutes
- Cook Time: 2 hours 25 minutes
- Category: Salad
- Method: Roasting + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1½ cups)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 45 g
- Saturated Fat: 10 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg