Baby Kale Caesar Salad Baby Kale Caesar Salad

Baby Kale Caesar Salad | Food styling by Melanie Stuparyk | Prop styling by Catherine Doherty Image by: Ryan Brook

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.

  • Prep time 20 minutes
  • Total time 1 hour & 15 minutes

Ingredients

Caesar Dressing:
  • 1 head garlic
  • 1/2 cup light mayonnaise
  • 2 tablespoons grainy mustard
  • 2 teaspoons lemon juice
  • pinch each salt and pepper
Pumpernickel Croutons:
  • 6 thick (1/2 inch) slices dark Pumpernickel rye bread cubed
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon garlic salt and onion powder
Parmesan Crisps:
  • 1 cup finely grated Parmesan cheese
Salad:
  • 16 cups packed baby kale (about 140 g)

Method

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. (Make-ahead: 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.

Parmesan Crisps: 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.

Salad: In large bowl, toss kale with dressing 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.

Makes 4 to 8 servings.

Nutritional facts Per each of 8 servings: about

  • Fibre 3 g
  • Sodium 541 mg
  • Sugars 2 g
  • Protein 9 g
  • Calories 201.0
  • Total fat 11 g
  • Cholesterol 16 mg
  • Saturated fat 3 g
  • Total carbohydrate 18 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 34.0
  • Vitamin C 73.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

Baby Kale Caesar Salad

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