Tested till perfect Baby Kale Caesar Salad
Baby Kale Caesar Salad
Photography by Ryan Brook

Baby Kale Caesar Salad

Roasting all but one of the garlic cloves pumps up flavour to the max without having the overpowering taste of raw cloves. Roast a few extra heads and spread the soft cloves onto toasted baguette slices or crackers for a tasty snack.

By Melanie Stuparyk and The Test Kitchen

Source: Canadian Living Magazine: October 2013

Recipe3 out of 5 based on 21 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 1-1/4 hours
  • Portion size 4 to 8 servings


  • 1 cup 1cupfinely grated Parmesan cheese
  • 16 cups 16cupspacked baby kale, (140 g)

Caesar Dressing:

  • 1 1head garlicheads garlic
  • 1/2 cup 1/2cuplight mayonnaise
  • 2 tbsp 2tbspgrainy mustard
  • 2 tsp 2tsplemon juice
  • Pinch Pincheach salt and pepper

Pumpernickel Croutons:

  • 1 tbsp 1tbspextra-virgin olive oil
  • 6 6thick (1/2 inch/1 cm) slices dark Pumpernickel rye breadPumpernickel rye bread, cubed
  • 1/4 tsp 1/4tspgarlic salt, and onion powder
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Caesar Dressing: Remove 1 clove of garlic from head; peel, mince and set aside. Slice off top third of remaining garlic head to expose cloves; wrap in foil. Roast in 400 F (200 C) oven until fragrant and softened, about 35 minutes. Let cool.

Squeeze garlic cloves into small bowl; mash with fork. Stir in mayonnaise, mustard, lemon juice, reserved minced garlic, salt, pepper and 3 tbsp water. Cover with plastic wrap and refrigerate.

Makeahead: Refrigerate for up to 3 days.

Pumpernickel Croutons: Meanwhile, on baking sheet, drizzle oil over bread cubes. Sprinkle with garlic salt and onion powder; toss well. Bake in 400 F (200 C) oven until dry and toasty, about 8 minutes.

Sprinkle Parmesan cheese thinly over parchment paper–lined baking sheet. Bake in 350 F (180 C) oven until melted and beginning to brown, about 8 minutes. Let cool on pan on rack until firm. Break into chunks. Pour dressing over kale; toss to coat. Top with croutons and Parmesan crisps.

Tip from the Test Kitchen: There are many different variations of grainy Dijon mustard. For this dressing, look for one labelled "extra crunchy," which means it's mainly composed of whole mustard seeds.

Nutritional Information per each of 8 servings: about

cal 201 pro 9g total fat 11g sat. fat 3g
carb 18g dietary fibre 3g sugar 2g chol 16mg
sodium 541mg potassium 251mg


calcium 20 iron 11 vit A 34 vit C 73
folate 12
This recipe is featured on Tastes of Italy
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