Description
A vibrant and unique twist on the classic Caesar Salad featuring roasted garlic, crispy bacon, and creamy homemade dressing.
Ingredients
Scale
- 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
Instructions
- Roast the garlic: Preheat your oven to 300°F. Cut the tops off the heads of garlic, drizzle with olive oil, sprinkle with salt, wrap in foil, and roast for 2 hours.
- Prepare the bacon: Increase the oven temperature to 425°F. Roast bacon for 20-22 minutes until crispy, then chop.
- Make the dressing: In a food processor, combine lemon juice, Dijon mustard, anchovy fillets, and roasted garlic. Gradually add olive oil while processing.
- Massage the kale: Chop kale into ¼” slices, mix with dressing, and massage for 30 seconds. Let sit for 10 minutes.
- Toast the croutons: In a skillet over medium heat, toast the torn bread in olive oil until golden. Season with salt.
- Combine the greens: Add sliced romaine to kale, then toss with bacon and croutons, and sprinkle with remaining Parmesan.
- Serve: Present on a platter topped with shaved Parmesan and black pepper.
Notes
For a vegan option, substitute bacon with crispy chickpeas and use nutritional yeast instead of cheese.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 30mg
Keywords: Caesar Salad, Roasted Garlic, Kale Salad, Healthy Recipes, Side Dish