Why You’ll Love This Recipe

This Caesar salad is elevated with the addition of roasted garlic, adding a deep, sweet flavor to the classic creamy dressing. The combination of kale and romaine offers a nice balance of texture, while crispy bacon and homemade croutons bring a satisfying crunch. It’s a hearty, nutritious, and indulgent salad that’s packed with flavor and perfect for any occasion

Ingredients

For the Roasted Garlic:

• 2 heads garlic

• Olive oil, as needed

• Kosher salt

For the Salad:

• 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, to taste

• 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, trimmed, rinsed, and dried

• 1 small chunk parmesan cheese, shaved for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Roast the Garlic

1. Preheat the oven to 300°F (150°C). Cut the tops off the heads of garlic, revealing the garlic cloves.

2. Place the garlic heads face-up on a piece of foil. Drizzle with olive oil and season with salt. Wrap the foil tightly around the garlic.

3. Roast in the oven for 2 hours until the garlic is soft and golden. Let it cool before squeezing the garlic out of the skins.

Step 2: Roast the Bacon

1. Raise the oven temperature to 425°F (220°C). Lay the slices of bacon in an even layer on a sheet pan.

2. Roast the bacon for 20-22 minutes or until crispy. Remove from the oven, transfer to a paper towel-lined plate to drain, and let cool. Roughly chop the bacon once cooled.

Step 3: Make the Dressing

1. In the bowl of a food processor, combine the lemon juice, Dijon mustard, anchovy fillets, and ¼ cup of grated parmesan cheese.

2. Squeeze all the roasted garlic from the skins and add it to the processor bowl. Pulse to combine.

3. With the processor running, slowly drizzle in the olive oil. Season the dressing with salt and freshly cracked black pepper to taste.

Step 4: Prepare the Kale

1. Roll the kale leaves tightly lengthwise and cut them into ¼” slices.

2. Place the kale in a large mixing bowl. Add a generous spoonful of the dressing and “massage” the kale for about 30 seconds to tenderize the leaves.

3. Let the kale sit for about 10 minutes to soften further.

Step 5: Make the Croutons

1. Meanwhile, heat a large skillet over medium heat and coat the bottom with a generous amount of olive oil.

2. Add the torn bread pieces to the skillet and toast, stirring often, until golden and crispy on all sides (about 5-6 minutes). Season with a pinch of salt and set aside to cool slightly.

Step 6: Assemble the Salad

1. Slice the romaine into ¼” slices and add it to the kale.

2. Drizzle the remaining dressing over the greens and toss gently for about 30 seconds to allow the romaine to soften slightly.

3. Add the bacon, croutons, and remaining ¼ cup of grated parmesan. Toss everything together.

Step 7: Serve

1. Serve the salad on a platter and top with shaved parmesan and more freshly cracked black pepper.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 6 minutes

• Total Time: 11 minutes

Variations

• Add Protein: For a more filling meal, add grilled chicken, shrimp, or even a poached egg on top.

• Vegetarian Option: Skip the bacon and use roasted chickpeas or crispy tofu for crunch and protein.

• Different Greens: You can use other leafy greens like arugula or mixed greens in place of the kale for a lighter version.

Storage/Reheating

• Storage: This salad is best served fresh, but you can store leftovers (without dressing) in an airtight container in the fridge for up to 2 days.

• Reheating: Since this salad is best served cold, there’s no need to reheat it. If you have leftover croutons, you can store them separately and re-toast them if desired.

FAQs

1. Can I make the dressing ahead of time?

Yes, the dressing can be made ahead of time and stored in an airtight container in the fridge for up to a week.

2. Can I skip the anchovies in the dressing?

Yes, you can skip the anchovies if you prefer, or substitute them with a teaspoon of Worcestershire sauce for a similar umami flavor.

3. Can I use store-bought croutons?

Yes, if you’re short on time, you can use store-bought croutons. However, homemade croutons add a nice freshness and flavor to the salad.

4. Can I use pre-washed kale?

Yes, pre-washed kale can be used, but make sure to massage it well with the dressing to make it tender.

5. Can I make this salad in advance?

It’s best to assemble the salad just before serving to keep the greens crisp. However, you can prepare the dressing, bacon, and croutons ahead of time and assemble the salad just before serving.

6. How long does the roasted garlic last?

The roasted garlic can be stored in an airtight container in the fridge for up to 1 week. You can also freeze it for longer storage.

7. How can I make this salad spicier?

Add a pinch of red pepper flakes to the dressing or sprinkle some chili powder over the salad for a spicy kick.

8. Can I skip the parmesan?

Yes, you can skip the parmesan if you prefer, or use a dairy-free alternative.

9. Can I use other types of bacon?

You can use turkey bacon or pancetta if you prefer a different type of bacon.

10. Can I make this salad keto-friendly?

Yes, this salad is already keto-friendly due to the use of low-carb ingredients like kale, smoked salmon, and roasted garlic. Just be mindful of the dressing ingredients.

Conclusion

This Roasted Garlic & Kale Caesar Salad is a flavorful, hearty, and satisfying twist on the classic Caesar salad. With the rich roasted garlic dressing, crispy bacon, and tender greens, it’s a perfect dish for any occasion. Whether you’re serving it as a side or enjoying it as a light main course, it’s a guaranteed hit!

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