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Kale Caesar Salad with Creamy Garlic Dressing
5 from 54 votes

Kale Caesar Salad with Creamy Garlic Dressing

The Kale Caesar Salad features curly kale tossed with a creamy garlic dressing made from roasted garlic, mayonnaise, parmesan, lemon juice, and seasonings. Toasted panko breadcrumbs add a crunchy texture, while the dressing’s richness and brightness balance the hearty kale, resulting in a flavorful, well-textured salad.

Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 side servings
Calories: 172 kcal
Course: Salad
Cuisine: American

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 Parmesan Cheese divided, grated
  • 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 red pepper flakes crushed
  • 1 dash Tabasco sauce or to taste

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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. 
  4. 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. 
  5. In a small mixing bowl combine panko breadcrumbs, 1 tbsp olive oil and crushed red pepper flakes. Toss to combine.
  6. 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. 
  7. 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. 
  8. Add breadcrumbs and 1/4 cup of parmesan to the salad and toss to combine. Serve.

Notes

  • Use a blender and a small saucepan to roast garlic and make the dressing for smooth consistency.
  • To make gluten-free, omit the panko or substitute with certified gluten-free breadcrumbs and verify all packaged ingredients are gluten-free.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 side servings

Amount Per Serving

Calories 172

% 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.