Kale Caesar Recipe
Baby Kale, Crispy Chickpeas, Charred Broccoli, Lemon-Caesar Dressing, Aged Parmesan Cheese
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Crispy Chickpeas
Preheat the oven to 400°F (200°C). Rinse and drain a can of chickpeas, then pat them dry with a paper towel. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until golden and crispy.
- 2
- 3
Make the Dressing
In a bowl, whisk together the juice of 1 lemon, 2 tablespoons of Dijon mustard, 2 tablespoons of Worcestershire sauce, and 1/2 cup of grated aged Parmesan. Slowly drizzle in 1/3 cup of olive oil while whisking until emulsified. Season with salt and pepper to taste.
- 4
Assemble the Salad
In a large bowl, combine the baby kale, charred broccoli, and crispy chickpeas. Drizzle with the lemon-Caesar dressing and toss to coat. Top with additional grated aged Parmesan cheese before serving.
