Kale Caesar Recipe
Baby kale, house-made Caesar dressing, toasted seeds, rosemary focaccia croutons
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Ingredients
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Salad Base
Caesar Dressing
Toasted Seeds
Croutons
Method
Preparing the Caesar Dressing
- 1
Make the Dressing
In a medium bowl, combine mayonnaise, grated Parmesan cheese, minced garlic, lemon juice, Worcestershire sauce, anchovy paste, black pepper, and salt. Whisk until smooth and creamy. Adjust seasoning to taste.
Toasting the Seeds
- 2
Toast the Pumpkin Seeds
Preheat your oven to 350°F (175°C). In a mixing bowl, combine pumpkin seeds, olive oil, and salt. Spread the mixture evenly on a baking sheet. Toast in the oven for 10-12 minutes, stirring halfway through, until golden brown and fragrant. Remove from the oven and let cool.
Making the Croutons
- 3
Prepare the Croutons
While the seeds are toasting, preheat another oven to 375°F (190°C). Cut the rosemary focaccia bread into bite-sized cubes. In a bowl, toss the bread cubes with olive oil, garlic powder, and salt. Spread evenly on a baking sheet and bake for 10-15 minutes, or until golden and crispy. Remove and let cool.
Assembling the Salad
- 4
Combine the Ingredients
In a large salad bowl, add the baby kale. Drizzle the house-made Caesar dressing over the kale and toss well to coat. Add the toasted pumpkin seeds and croutons, and toss gently to combine.
