Roasted Garlic & Kale Caesar Salad

introduction

This Roasted Garlic & Kale Caesar Salad mixes soft roasted garlic, crisp bacon, and a bright lemon-anchovy dressing. It tastes rich but feels fresh. If you like roasted garlic in other dishes, try this garlic butter roasted carrots recipe for a simple side.

why make this recipe

• It has lots of bold flavor from roasted garlic and anchovy.
• Kale adds good texture and holds the dressing well.
• The salad can be a side or a main with a protein added.
• It makes use of pantry items like bread and parmesan.

how to make Roasted Garlic & Kale Caesar Salad

Make the garlic and bacon first. Blend the dressing while the garlic cools. Massage the kale with some dressing so it softens. Toast the bread into croutons in a pan. Toss everything together with romaine, bacon, croutons, and parmesan.

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 :

1. 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.
2. 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.
3. 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 freshly cracked black pepper to taste.
4. 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.
5. 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.
6. 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.
7. 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 or individual plates. Add shaved parmesan on top. For a main dish, add grilled chicken, shrimp, or roasted salmon. Serve right after tossing so croutons stay crunchy.

how to store Roasted Garlic & Kale Caesar Salad

• Store leftover salad without croutons in an airtight container in the fridge for up to 2 days.
• Store croutons in a separate airtight container at room temperature for 2–3 days.
• Keep dressing in the fridge for up to 4 days. Re-toss salad just before serving.

tips to make Roasted Garlic & Kale Caesar Salad

• Roast garlic until very soft and golden for best sweetness.
• Massage the kale well so it is tender and not tough to eat.
• Use stale bread for croutons — it toasts better and stays crisp.
• Taste the dressing and add salt or lemon as needed.
• Don’t add croutons until right before serving to keep them crunchy.

variation (if any)

• Swap bacon for cooked pancetta or omit for a vegetarian version (skip anchovies for fully vegetarian).
• Add grilled chicken or sliced steak to make it a full meal.
• Use kale only or mix with more romaine for a lighter texture.
• Add a soft-boiled egg on top for extra richness.

FAQs

Q: Can I skip roasting the garlic?
A: Yes, you can use raw garlic, but the dressing will be sharper. Roasted garlic gives a milder, sweeter flavor.

Q: Can I make the dressing ahead?
A: Yes. Make the dressing and store it in the fridge up to 4 days. Bring to room temperature and whisk before using.

Q: How do I keep croutons from getting soggy?
A: Store croutons separately and add them just before serving.

Q: Can I use a different kale?
A: Yes. Curly kale works, but it may need a bit more massaging.

Q: Is anchovy required?
A: Anchovy adds classic Caesar umami. You can skip it, but the dressing will taste different.

Roasted Garlic & Kale Caesar Salad

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 130 minutes
• Total Time: 150 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Italian
• Diet: Paleo

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Description

A fresh and bold Caesar salad featuring roasted garlic, crispy bacon, and a zesty lemon-anchovy dressing.

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Ingredients

Scale 1x2x3x

• 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, and dried
• ½ lb crusty Italian bread, torn into ½” pieces
• 3 hearts of romaine, both ends trimmed, rinsed, and dried
• 1 small chunk parmesan cheese, shaved for topping

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Instructions

1. 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.
2. 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.
3. 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 freshly cracked black pepper to taste.
4. 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.
5. 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.
6. 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.
7. Serve the salad on a platter with parmesan shavings and more freshly cracked black pepper on top.

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Notes

For best results, use stale bread for croutons and massage the kale well for tenderness.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 1g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 8g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 40mg