Kale Caesar Salad with Creamy Garlic Dressing
User Reviews
5.0
54 reviews
Excellent
Kale Caesar Salad with Creamy Garlic Dressing
Report
A delicious kale Caesar salad with creamy roasted garlic dressing, Parmesan, panko breadcrumbs and crushed red pepper flakes on massaged kale.
Share:
Ingredients
- 2 bunches curly kale, washed and chopped into bite-sized pieces (tough stems removed)
- 8 cloves garlic
- 1/2 cup panko breadcrumbs
- 6 tablespoons olive oil, divided
- 5 tablespoons grated parmesan, divided
- 2 1/2 tablespoons mayonnaise
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 dash tabasco sauce, or to taste
Instructions
- In a small saucepan, combine 1/3 cup of olive oil with the garlic cloves. Cook over low heat, stirring occasionally to prevent burning, until the garlic turns light golden brown and roasted, about 15 minutes.Carefully remove garlic from heat. The oil will be very hot. Once the oil has cooled to room temperature, remove and reserve the garlic cloves. Keep the garlic-infused oil, you'll need it soon.
- In a blender combine roasted garlic cloves, mayonnaise, lemon juice, water, 1 tbsp parmesan, Dijon mustard, Worcestershire sauce, salt, pepper and Tabasco. Blend until smooth and well combined.
- Turn the blender to medium and very slowly drizzle in the roasted garlic oil through the opening in the top. Do not pour it in all at once or it will not emulsify and you will have a broken dressing.
- Remove the lid and scrape down the sides with a rubber spatula. Replace the lid and blend on high once more. The finished dressing should be smooth and well combined with no streaks of oil.
- In a small mixing bowl combine panko breadcrumbs, 1 tbsp olive oil and crushed red pepper flakes. Toss to combine.
- Transfer the breadcrumb mixture to a frying pan and cook over medium heat until the breadcrumbs are toasted golden brown, stirring often to prevent burning. Immediately remove the breadcrumbs from the pan and set aside.
- Place chopped kale into a large mixing bowl or salad bowl. Pour the roasted garlic dressing over the kale, then massage the kale for 3-4 minutes until kale is wilted and well coated with dressing.
- Add breadcrumbs and 1/4 cup of parmesan to the salad and toss to combine. Serve.
Notes
- You will also need: blender, small saucepan, mixing bowls, frying pan
- To make gluten free, leave out the breadcrumbs or sub GF panko, and make sure your packaged products are certified GF.
Nutrition Information
Show Details
Calories
172kcal
(9%)
Carbohydrates
7g
(2%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Cholesterol
4mg
(1%)
Sodium
274mg
(11%)
Potassium
183mg
(5%)
Vitamin A
3285IU
(66%)
Vitamin C
41.4mg
(46%)
Calcium
96mg
(10%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 8side servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 274mg | 11% |
| Potassium | 183mg | 4% |
| Vitamin A | 3285IU | 66% |
| Vitamin C | 41.4mg | 46% |
| Calcium | 96mg | 10% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
Other Recipes
You'll Also Love
