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
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
- Iron 11.0
- Folate 12.0
- Calcium 20.0
- Vitamin A 34.0
- Vitamin C 73.0