Have we all had enough of kale salads yet?
I haven’t. I think their trend has only amped up, if anything. And that’s because they bring a heartiness to what is normally a very cooling (romaine) salad. Perfect for winter.
Many of you have been eating caesar salads your whole lives. So making one a little bit different can be refreshing. And THIS Kale Caesar Salad is something else. I don’t know what it is EXACTLY…but I have a feeling it’s those delicious little anchovies. That bright little, yummy, salty flavour comes shining through.
Anchovies are one of those little fish you want to eat when you can. Their size means they’re low in your typical contaminants from the sea. And for their size they are quite high in protein and chocked full of minerals and vitamins. Their omega-3 fatty acid content is high, reducing inflammation in the body and helping with brain function.
The anchovies I chose for this recipe are these super tasty white anchovy guys from Spain. You can find them in speciality shops, or stick to the more commonly found version in a jar. But not everyone will love the taste of an anchovy. The flavour can be strong (depending on the variety you use). That is why I love hiding them in things like a caesar salad dressing. :)
Kale is endlessly good for you, also. It’s incredibly nutrient-dense, which makes it a food you ALSO want to be consuming more of.
This salad dressing doesn’t have any eggs, which a typical caesar dressing often does. I don’t mind a good raw egg in a dressing, but many people do. This dressing doesn’t really miss it for a second.
- 1 bulb garlic, roasted*
- 1 - 3 cloves garlic, minced
- juice of 1 lemon
- 1 Tbsp capers + juice (OR sub in more lemon juice)
- 1 tsp dijon or grainy mustard
- ½ tsp sea salt
- 3 + 7 white anchovies, divided
- ¼ cup grated parmesan OR soaked walnuts
- ¾ - 1 cup olive oil
- black pepper, to taste
- 1 head curly kale, torn
- 1 romaine heart, torn or chopped
- handful homemade croutons** + 2 Tbsp butter + EVO + 2 or 3 cloves garlic
- *To Roast Garlic: Heat oven to 400 F. Cut top of bulb off until top of cloves are exposed. Drizzle with olive oil. Wrap in foil. Bake 45 minutes or until soft.
- Place all the ingredients + 3 of the anchovies, except olive oil, inside a food processor. Puree ingredients.
- With the motor running, slowly pour in olive oil, in a slow, steady stream.
- Place torn kale into a large bowl. Pour some of the dressing into the bowl, and massage it into the kale, for a few minutes, until it softens. At this point you may let it sit awhile, and up to an hour or two.
- When ready to eat, add romaine, croutons and remaining anchovies (chop first) to the bowl. Drizzle on more dressing if necessary. Sprinkle with more grated parmesan, if you wish. Enjoy.
- **Homemade Croutons: Preheat oven to 400 F. Use any stale bread you have around. Preferably a fresh loaf that's a couple days old. Cut 3 pieces into crouton sized bites. Melt 2 Tbsp butter in a small pan. Once melted, add the garlic and swirl around a bit. Drizzle in some extra olive oil. Sprinkle in a pinch of two of salt. Add cubed bread and stir to coat. Place croutons on a baking sheet and bake in oven for 15 minutes. Stir and check on them occasionally.
If you enjoyed the Kale Caesar Salad recipe as much as we have, please share it on Pinterest!
And if you’re looking for more delicious recipes to add to your weekly rotation, please follow our Food board where we share all kinds of inspiration!