Ultimate Chopped Kale Caesar Salad
This ultimate chopped kale Caesar is everything you want in a salad! Creamy, lemony Caesar dressing evenly coats finely chopped kale, creating the perfect canvas for a shower of garlicky, crispy breadcrumbs, smoky bacon bits, and finely grated Parmesan cheese.
Equipment
- 1 Small glass jar
- 1 Immersion Blender
- 1 Large skillet
- 1 Food Processor
- 1 Large Bowl
Ingredients
Main ingredients
- 0.5 cup mayonnaise
- 0.25 cup Parmesan cheese plus extra for sprinkle-up
- 2-3 tablespoons fresh lemon juice (go lemony if that’s your vibe)
- 1 teaspoon chopped anchovies (skip this for vegetarian)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 large clove garlic finely grated
- 3 cups curly kale stems removed, and very finely chopped
- 2 cups lacinato kale stems removed, and very finely chopped
- 3 slices bacon crisped up
- 0.25 hunk day-old rustic or sourdough bread torn into bite-sized pieces
- 1 tablespoon butter for toasting
- 0.25 teaspoon paprika
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
Instructions
- Prepare the lemony Caesar salad dressing by combining the mayonnaise, Parmesan cheese, lemon juice, anchovies, Dijon mustard, Worcestershire sauce, garlic, sea salt, and freshly cracked black pepper to taste in a small glass jar. Blend with an immersion blender until creamy and smooth. Set aside to allow the flavors some time to mingle.
- Cook the bacon in a large skillet over medium heat until browned and crispy. Set aside on a paper towel to drain. Chop into small bits and set aside to cool.
- Prepare the garlicky bread crumbs by placing the hunk of day-old bread in a food processor. Pulse until fine breadcrumbs form. Melt the butter in a large skillet over medium heat. Add the breadcrumbs, along with paprika, garlic powder, onion powders, sea salt, and freshly cracked black pepper to taste. Cook, stirring often, for 7-10 minutes, or until the breadcrumbs are golden brown and crispy. Add the finely grated garlic and cook, stirring constantly, for 1 minute. Remove the breadcrumbs from the skillet into a bowl and set aside to cool.
- Prepare the chopped kale salad by cleaning the kale, removing all stems, and chopping very finely. Dress the kale by placing it in a large bowl and drizzling some of the lemony Caesar dressing to taste, and tossing it very well to coat it evenly.
- Serve the salad by pouring it onto a serving plate and topping it with cooled bacon bits, garlicky breadcrumbs, and finely grated parmesan. Top with freshly cracked black pepper to taste. Serve immediately, along with additional Parmesan and lemon wedges. Enjoy.
Notes
Store your salad and dressing separately in airtight containers so your kale stays crisp and fresh. Add the bacon last minute when serving. Freeze any leftover soup in portioned containers for easy future meals. Thaw it overnight in the fridge for best texture.