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Kale Caesar Salad

My students and I began serving this salad back in 2016 when Kale had become a popular green. The faculty enjoyed being introduced to a new healthy green.. But some old habits are hard to change, they still wanted their ranch dressing on the side!
Ingredients
  • Salad
  • 1 medium bunch of Kale leaves (stems removed and discarded) chopped
  • 1 medium head of red leaf lettuce, chopped
  • Parmesan cheese shavings
  • Vinaigrette Dressing
  • 1 garlic clove
  • 2 tsp. anchovy paste
  • 2 tsp. Dijon mustard
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 2 Tbsp. grated Parmesan cheese
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup Olive oil
  • Croutons
  • 16 oz. ciabatta loaf
  • Olive oil
  • salt
Directions
  • Pre-heat oven to 400˚F and place rack in the middle of oven.
  • Slice the ciabatta bread into 1” cubes. Place the on a rimmed baking sheet and drizzle the olive oil over the bread cubes. Sprinkle lightly with salt.
  • Bake the croutons in preheated oven for 8 to 10 minutes or until the bread is golden. Set aside.
  • Rinse the kale and leaf lettuce, spin dry.
  • Place in a serving bowl, top with croutons, Parmesan cheese shavings and drizzle some of the Caesar vinaigrette dressing over top.
  • Season with black pepper

Categories

SaladVegetarianDressingEntreeAmericanSide Dish