Kale Caesar Recipe
Vegetarian. Tuscan kale, roasted cauliflower, croutons, parmesan, roasted shallot Caesar dressing. Add salmon, steak, chicken for an additional charge.
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Ingredients
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Salad Base
Roasted Shallot Caesar Dressing
Method
Salad Preparation
- 1
Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Toss the cauliflower florets in olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer.
- 2
Roast the Cauliflower
Roast the cauliflower in the preheated oven for about 25-30 minutes, or until golden brown and tender, turning halfway through for even roasting.
- 3
Prepare the Kale
While the cauliflower is roasting, wash and dry the Tuscan kale. Remove the stems and tear the leaves into bite-sized pieces.
- 4
Combine Salad Ingredients
In a large bowl, combine the roasted cauliflower, torn kale, croutons, and grated Parmesan cheese.
Dressing Preparation
- 5
Roast Shallots
In a small pan, heat a tablespoon of olive oil over medium heat. Add the minced shallots and sauté until they are translucent and lightly caramelized, about 5-7 minutes.
- 6
Make the Dressing
In a blender or food processor, combine the sautéed shallots, minced garlic, Dijon mustard, lemon juice, and rinsed capers. Blend until smooth.
- 7
Emulsify the Dressing
With the blender running, slowly drizzle in the vegetable oil until the dressing is emulsified. Season with salt and black pepper to taste.
Assembly
- 8
Dress the Salad
Drizzle the roasted shallot Caesar dressing over the salad mixture and toss gently to coat all ingredients evenly.
- 9