Kale Caesar Salad Recipe
griddled focaccia, hash browns, bacon, lemon, parmesan, crispy chickpeas
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Ingredients
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Salad Base
Dressing
Method
Preparing the Salad Base
- 1
Prepare Kale
Wash the kale thoroughly under cold water. Remove the tough stems and tear the leaves into bite-sized pieces. Place the kale in a large salad bowl.
- 2
Grill Focaccia
Preheat a grill or grill pan over medium heat. Grill the focaccia slices for 2-3 minutes on each side until golden and slightly crispy. Remove from heat and cut into cubes.
- 3
Cook Hash Browns
In a skillet, cook the hash browns over medium heat until crispy and golden, about 5-7 minutes. Stir occasionally. Remove from heat and let cool slightly.
- 4
- 5
Prepare Lemon
Cut the lemon in half. Squeeze the juice of one half over the kale and set the other half aside for garnish.
- 6
Grate Parmesan
Grate the parmesan cheese using a box grater until you have about one cup. Set aside.
- 7
Prepare Crispy Chickpeas
If using canned chickpeas, drain and rinse them. Pat dry with paper towels. Roast in the oven at 400°F (200°C) for 20-30 minutes until crispy. Season with salt and pepper.
Making the Dressing
- 8
Combine Dressing Ingredients
In a small bowl, whisk together the olive oil, minced garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper until well combined.
Assembling the Salad
- 9
Combine Ingredients
In the bowl with the kale, add the grilled focaccia cubes, crispy hash browns, chopped bacon, grated parmesan, and crispy chickpeas.
- 10
Add Dressing
Drizzle the dressing over the salad and toss gently to combine all ingredients. Adjust seasoning with additional salt and pepper if desired.
- 11
Serve
Serve immediately, garnished with extra lemon wedges and parmesan cheese if desired.