Name: Kale Caesar Salad with Creamy Parmesan Dressing
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 6 cups of 1-inch diced rustic bread (ciabatta or Italian loaf) -; 1/4 cup extra virgin olive oil -; 1 clove garlic, minced (about 1 teaspoon) -; 1 teaspoon kosher salt -; 1/4 teaspoon black pepper -; 1 clove garlic -; 1/2 teaspoon Dijon mustard -; 1 1/2 Tbsp lemon juice -; 1 1/2 teaspoon white wine vinegar (can sub apple cider vinegar) -; 1/4 teaspoon kosher salt -; 1/2 cup extra virgin olive oil -; 1/3 cup grated Parmesan (use vegetarian Parmesan for vegetarian option) -; 1/8 teaspoon ground black pepper -; 8 cups kale leaves (lightly packed), ribs removed and leaves torn into bite-size pieces -; 2 large head romaine lettuce hearts, cut in half lengthwise, and then cut in half again lengthwise, then cut crosswise on a diagonal, to 1-inch wide strips -; 4 tablespoons grated Parmesan -

Kale Caesar Salad with Creamy Parmesan Dressing

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Kale Caesar Salad with Creamy Parmesan Dressing

1. 6 cups of 1-inch diced rustic bread (ciabatta or Italian loaf) -

2. 1/4 cup extra virgin olive oil -

3. 1 clove garlic, minced (about 1 teaspoon) -

4. 1 teaspoon kosher salt -

5. 1/4 teaspoon black pepper -

6. 1 clove garlic -

7. 1/2 teaspoon Dijon mustard -

8. 1 1/2 Tbsp lemon juice -

9. 1 1/2 teaspoon white wine vinegar (can sub apple cider vinegar) -

10. 1/4 teaspoon kosher salt -

11. 1/2 cup extra virgin olive oil -

12. 1/3 cup grated Parmesan (use vegetarian Parmesan for vegetarian option) -

13. 1/8 teaspoon ground black pepper -

14. 8 cups kale leaves (lightly packed), ribs removed and leaves torn into bite-size pieces -

15. 2 large head romaine lettuce hearts, cut in half lengthwise, and then cut in half again lengthwise, then cut crosswise on a diagonal, to 1-inch wide strips -

16. 4 tablespoons grated Parmesan -

How to cook deliciously - Kale Caesar Salad with Creamy Parmesan Dressing

1. Stage

Preheat the oven to 400°F (200°C).

2. Stage

Toast the croutons: Spread bread cubes out in a single layer on a rimmed baking sheet. Place in oven and bake until golden brown, about 8 to 10 minutes. Remove from oven. Toss while still warm in a bowl with olive oil, garlic, salt and pepper.

3. Stage

Make the vinaigrette: Place the vinaigrette ingredients into a blender or food processor. Purée until smooth.

4. Stage

Assemble the salad: Place the chopped kale and romaine leaves into a large bowl. Add the dressing and massage with your (clean) hands until the salad is well dressed. (Massaging the kale with your hands helps soften the leaves.) Alternatively, dress the salad and let it sit for an hour or two, allowing time for the dressing to soften the sturdy kale. Add the croutons and the Parmesan cheese.