introduction
This Roasted Garlic & Kale Caesar Salad mixes soft roasted garlic, crisp bacon, crunchy croutons, and a bright lemon dressing. It is full of flavor but simple to make. If you like bold garlic dishes, try the recipe for garlic parmesan cheeseburger bombs for another garlicky idea.
why make this recipe
- It uses roasted garlic for rich, mellow flavor.
- Kale and romaine give a good mix of sturdy and crisp greens.
- The salad is filling and works as a side or light main.
- You can make parts ahead to save time.
how to make Roasted Garlic & Kale Caesar Salad
Follow the main steps: roast garlic, crisp the bacon, make the dressing, toast croutons, and toss the greens. Roast garlic until soft, then squeeze it into a food processor with lemon, mustard, anchovies, and parmesan. Blend with olive oil into a smooth dressing. Massage the kale with some dressing to soften it. Add romaine, bacon, croutons, and more parmesan. Toss and serve with shaved parmesan and black pepper.
Ingredients :
- 2 heads garlic
- olive oil, as needed
- kosher salt
- ¾ lb raw, sliced bacon
- ¼ cup freshly squeezed lemon juice
- 1 tbsp dijon mustard
- 3 anchovy fillets packed in oil, drained
- ½ cup grated parmesan cheese
- 1 cup olive oil
- freshly cracked black pepper
- 1 bunch (6-7 large leaves) lacinato kale, stemmed + rinsed + dried
- ½ lb crusty italian bread, torn into ½” pieces
- 3 hearts of romaine, both ends trimmed + rinsed + dried
- 1 small chunk parmesan cheese, shaved for topping
Directions :
- Preheat the oven to 300°F. Cut the tops off the heads of garlic to reveal cloves. Place heads face-up on foil. Drizzle with olive oil and season with salt. Wrap the foil so garlic is enclosed. Roast for 2 hours until soft and golden. Let cool.
- Raise the oven heat to 425°F. Lay the slices of bacon in one even layer on a sheet pan. Roast for 20–22 minutes, or until crispy. Transfer bacon to a plate lined with paper towels to drain. Cool and roughly chop.
- Combine lemon juice, dijon mustard, anchovy fillets, and ¼ cup grated parmesan in the bowl of a food processor. Squeeze all roasted garlic out of the skins into the bowl. Pulse to combine. With the processor running, slowly drizzle in the 1 cup olive oil. Season with salt and lots of freshly cracked black pepper to taste.
- Roll the kale leaves tightly lengthwise and cut into ¼” slices. Place in a large mixing bowl with a generous spoonful of dressing. Toss well and “massage” the kale for about 30 seconds. Let sit for 10 minutes.
- Meanwhile, heat a large skillet over medium heat. Add a generous amount of olive oil. Add the torn bread. Toast until golden and crisp on all sides, stirring often. Season with a pinch of salt and let the croutons cool slightly.
- Cut the romaine into ¼” slices and add to the kale, along with the remaining dressing. Toss for about 30 seconds to let the romaine soften slightly. Toss in the bacon, croutons, and remaining ¼ cup grated parmesan.
- Serve the salad on a platter with parmesan shavings and more freshly cracked black pepper on top.
how to serve Roasted Garlic & Kale Caesar Salad
Serve on a large platter so the salad looks full. Add the parmesan shavings on top right before serving. This salad pairs well with grilled chicken or a simple roast. Serve with extra lemon wedges for a bright touch.
how to store Roasted Garlic & Kale Caesar Salad
- Store the dressing in a sealed container in the fridge for up to 4 days.
- Keep croutons and bacon separate at room temperature to stay crisp.
- Store mixed salad in the fridge for up to 1 day, but it is best eaten the same day.
- If you must store leftovers, keep dressing off the greens and add it just before eating.
tips to make Roasted Garlic & Kale Caesar Salad
- Roast garlic ahead to save time.
- Massage the kale well so it becomes tender and not bitter.
- Use good olive oil for a better dressing flavor.
- Let croutons cool fully so they stay crunchy.
- Taste the dressing and adjust lemon, salt, or pepper before tossing.
variation (if any)
- Add cooked chicken or shrimp to make it a main dish.
- Skip anchovies for a milder dressing, or use 1 tsp fish sauce as a substitute.
- Use sourdough or day-old bread for croutons for extra flavor.
- Add a soft-boiled egg on top for richness.
FAQs
Q: Can I use baby kale instead of lacinato kale?
A: Yes. Baby kale is more tender and needs less massaging. Use the same dressing amount.
Q: How long does the dressing keep?
A: The dressing keeps in the fridge for 3–4 days in a sealed jar.
Q: Can I toast croutons in the oven instead of a skillet?
A: Yes. Toss bread with oil and salt, spread on a sheet pan, and bake at 375°F until golden, about 10–12 minutes.
Q: Do I have to use anchovies?
A: Anchovies add classic Caesar depth, but you can skip them. Add a little extra parmesan and salt to keep flavor.
Q: Can I make this salad ahead?
A: You can roast garlic, cook bacon, and make dressing ahead. Keep components separate and toss just before serving.
Roasted Garlic & Kale Caesar Salad
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Total Time: 180 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Description
A flavorful salad featuring roasted garlic, crispy bacon, crunchy croutons, and a bright lemon dressing.
Ingredients
- 2 heads garlic
- Olive oil, as needed
- Kosher salt
- ¾ lb raw, sliced bacon
- ¼ cup freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 3 anchovy fillets packed in oil, drained
- ½ cup grated Parmesan cheese
- 1 cup olive oil
- Freshly cracked black pepper
- 1 bunch (6-7 large leaves) lacinato kale, stemmed + rinsed + dried
- ½ lb crusty Italian bread, torn into ½” pieces
- 3 hearts of romaine, both ends trimmed + rinsed + dried
- 1 small chunk Parmesan cheese, shaved for topping
Instructions
- Preheat the oven to 300°F. Cut the tops off the heads of garlic to reveal cloves. Place heads face-up on foil. Drizzle with olive oil and season with salt. Wrap the foil so garlic is enclosed. Roast for 2 hours until soft and golden. Let cool.
- Raise the oven heat to 425°F. Lay the slices of bacon in one even layer on a sheet pan. Roast for 20–22 minutes, or until crispy. Transfer bacon to a plate lined with paper towels to drain. Cool and roughly chop.
- Combine lemon juice, Dijon mustard, anchovy fillets, and ¼ cup grated Parmesan in the bowl of a food processor. Squeeze all roasted garlic out of the skins into the bowl. Pulse to combine. With the processor running, slowly drizzle in the 1 cup olive oil. Season with salt and lots of freshly cracked black pepper to taste.
- Roll the kale leaves tightly lengthwise and cut into ¼” slices. Place in a large mixing bowl with a generous spoonful of dressing. Toss well and “massage” the kale for about 30 seconds. Let sit for 10 minutes.
- Meanwhile, heat a large skillet over medium heat. Add a generous amount of olive oil. Add the torn bread. Toast until golden and crisp on all sides, stirring often. Season with a pinch of salt and let the croutons cool slightly.
- Cut the romaine into ¼” slices and add to the kale, along with the remaining dressing. Toss for about 30 seconds to let the romaine soften slightly. Toss in the bacon, croutons, and remaining ¼ cup grated Parmesan.
- Serve the salad on a platter with Parmesan shavings and more freshly cracked black pepper on top.
Notes
Roast garlic ahead to save time. Use good olive oil for better dressing flavor. Store dressing separately from the salad to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
