Delicious Roasted Garlic & Kale Caesar Salad Recipe to Try

Roasted Garlic & Kale Caesar Salad is the kind of dish that doesn’t just fill your stomach—it warms your soul. Imagine a creamy, tangy dressing hugging crisp greens, all while the roasted garlic adds a rich, savory depth that dances on your taste buds. The combination of kale, crispy bacon, and crunchy croutons takes this classic salad to a whole new level, making it the perfect centerpiece for any table.

Whether it’s a casual weeknight dinner or a gathering with friends, this Roasted Garlic & Kale Caesar Salad is sure to impress. It’s versatile enough to suit any occasion and absolutely delicious, leaving no one feeling deprived. With hidden flavors and textures that surprise and delight, each bite is an invitation to savor life and celebrate the joy of homemade cooking.

Ingredients for Roasted Garlic & Kale Caesar Salad

Here’s what you’ll need to make this delicious Roasted Garlic & Kale Caesar Salad:

2 heads garlic – These will be roasted to sweetness, infusing the salad with rich flavor. Look for firm heads without any bruising.

Olive oil, as needed – A staple for roasting garlic and adding to the dressing, choose high-quality extra virgin for the best aroma.

Kosher salt – Essential for seasoning at various stages from the garlic to the salad itself, allowing the flavors to shine.

¾ lb raw, sliced bacon – Adds crispy texture and smokiness, making every bite delightful. Choose thick-cut for maximum crunch.

¼ cup freshly squeezed lemon juice – This brightens the dressing, adding a tangy edge that contrasts beautifully with the creamy elements.

1 tbsp Dijon mustard – Works to emulsify the dressing while imparting a zesty flavor that pulls the salad together.

3 anchovy fillets packed in oil, drained – These little guys add umami richness, enhancing the flavor of the dressing without being fishy.

½ cup grated parmesan cheese – A must for classic Caesar salad flavor, offering a salty and nutty component.

1 cup olive oil – Used for the dressing, it’s essential for achieving that creamy consistency with a good drizzle.

Freshly cracked black pepper – Adds a gentle kick that enhances the other flavors without overpowering them.

1 bunch (6-7 large leaves) lacinato kale, stemmed, rinsed, and dried – Lacinato kale has a lovely texture that holds up well in salads. Make sure it is fresh and vibrant.

½ lb crusty Italian bread, torn into ½” pieces – This will be transformed into crunchy croutons, lending a satisfying crunch to the salad.

3 hearts of romaine, both ends trimmed, rinsed, and dried – Adds a refreshing, crunchy element to the mix, perfectly complementing the kale.

1 small chunk parmesan cheese, shaved for topping – For the grand finish, these delicate shavings enhance presentation and flavor.

How to Make Roasted Garlic & Kale Caesar Salad

Follow these simple steps to prepare this delicious Roasted Garlic & Kale Caesar Salad:

Step 1: Roast the Garlic
Preheat your oven to 300°F. Cut the tops off the heads of garlic, revealing the cloves, then drizzle with olive oil and sprinkle with salt. Wrap the garlic in foil and roast for about 2 hours, until soft and golden. Let it cool, and be patient—the smell will drive you wild!

Step 2: Cook the Bacon
Turn up the heat to 425°F. Lay the bacon slices in an even layer on a baking sheet. Roast for about 20-22 minutes, or until crispy. Be sure to transfer it to a paper towel-lined plate to drain, then chop it into rough pieces. The sizzling sound is music to your ears.

Step 3: Whisk Together the Dressing
In a food processor, combine the lemon juice, Dijon mustard, anchovies, and ¼ cup of the grated parmesan. Now for the magic—squeeze the roasted garlic out of the skins into the bowl. Pulse to blend, and while doing so, slowly drizzle in the olive oil until your dressing is creamy. Season with salt and cracked black pepper to taste.

Step 4: Prepare the Kale
Roll the kale leaves tightly lengthwise and slice them into ¼” ribbons. Toss them into a large mixing bowl with a good spoonful of the dressing. Now comes the real elbow grease—“massage” the kale for around 30 seconds until it’s well coated, then let it sit for 10 minutes. This helps tenderize the kale, making it more enjoyable to eat.

Step 5: Toast the Croutons
Heat a large skillet over medium heat and add a generous amount of olive oil. Toss in the torn bread pieces, letting them toast until golden and crisp, stirring often. Season lightly with salt, then let them cool down slightly before using.

Step 6: Assemble the Salad
Cut the romaine into ¼” slices and add them to the bowl with the kale, along with the remaining dressing. Toss gently for about 30 seconds to allow the romaine to soften just a bit. Then fold in the bacon, croutons, and another ¼ cup of parmesan.

Step 7: Serve It Up!
Transfer the salad to a large platter, sprinkling the top with parmesan shavings and a generous amount of freshly cracked black pepper. Serve right away and prepare for compliments—this Roasted Garlic & Kale Caesar Salad will knock their socks off!

Cooking should be a joyous adventure—enjoy this Roasted Garlic & Kale Caesar Salad with those dearest to you and watch it bring smiles all around!

Perfecting Roasted Garlic & Kale Caesar Salad Cooking Process

Start by roasting the garlic first, allowing it to mellow while you crisp the bacon. Then, prep the salad and croutons as the garlic cools for efficient multitasking and maximum flavor.

Add Your Touch to Roasted Garlic & Kale Caesar Salad

Feel free to swap the kale for spinach or arugula, or sub in crispy prosciutto instead of bacon. You can even add grilled chicken or chickpeas for extra protein!

Storing & Reheating Roasted Garlic & Kale Caesar Salad

Store leftovers in an airtight container in the fridge for up to two days. For the best quality, avoid exposing the salad to heat, as kale wilts quickly.

Making this salad reminds me of a dinner party where my friends wiped the plate clean and asked for seconds. It was a delicious moment that made all the effort worth it!

FAQs About Roasted Garlic & Kale Caesar Salad

What is Roasted Garlic & Kale Caesar Salad?

Roasted Garlic & Kale Caesar Salad is a delicious twist on the classic Caesar salad, featuring the earthy flavor of roasted garlic and the hearty texture of kale. This salad is enhanced by crispy bacon, crunchy croutons, and a creamy dressing made with anchovies, lemon juice, and plenty of freshly grated Parmesan cheese. It combines nutritious ingredients with savory goodness, making it a perfect addition to your meal rotation or a stand-alone dish for healthy lunches or dinners.

Can I customize the Roasted Garlic & Kale Caesar Salad?

Absolutely! One of the best features of the Roasted Garlic & Kale Caesar Salad is its versatility. You can swap kale for other greens like spinach or arugula, or you can exchange bacon for crispy prosciutto or grilled chicken for a different flavor. If you’re looking to make it vegetarian, simply omit the bacon and anchovies while still enjoying creamy dressing and the robust taste of roasted garlic.

How long can I store Roasted Garlic & Kale Caesar Salad?

You can store your Roasted Garlic & Kale Caesar Salad in an airtight container in the refrigerator for up to two days. However, for the best quality, it’s important to keep the salad separate from the dressing until you’re ready to enjoy it. This prevents the kale from wilting and ensures that your croutons stay crunchy. Toss it together just before serving for maximum freshness.

What makes the dressing in Roasted Garlic & Kale Caesar Salad special?

The dressing in Roasted Garlic & Kale Caesar Salad is a flavor powerhouse thanks to the roasted garlic, anchovies, lemon juice, and Dijon mustard. Roasting the garlic mellows its sharpness, infusing the dressing with a subtle sweetness. The anchovies contribute umami depth, while the fresh lemon juice brightens up the flavors. All these elements come together to create a creamy dressing that perfectly complements the kale, bringing an extraordinary zest to the salad.

Conclusion for Roasted Garlic & Kale Caesar Salad

The Roasted Garlic & Kale Caesar Salad is a delightful and nutritious option that combines the rich flavor of roasted garlic with the robust texture of kale, all tied together by a creamy dressing. Its versatility allows for numerous customization options, making it an accessible recipe for every home cook. Whether you’re serving it as a side dish or a main course, this salad is sure to impress your guests and satisfy your taste buds. Don’t hesitate to give this delicious Roasted Garlic & Kale Caesar Salad a try!

Roasted Garlic & Kale Caesar Salad

This Roasted Garlic & Kale Caesar Salad is a delicious twist on a classic, packed with flavor and nutrients.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Additional Time 10 minutes mins

Total Time 3 hours hrs

Servings: 6 servings

Course: Salads

Cuisine: American

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Garlic & Bacon

• 2 heads garlic
• ¾ lb raw, sliced bacon
• 1 cup olive oil as needed

Dressing

• ¼ cup freshly squeezed lemon juice
• 1 tbsp dijon mustard
• 3 fillets anchovy fillets packed in oil drained
• ½ cup grated parmesan cheese

Salad Base

• 1 bunch lacinato kale stemmed, rinsed, and dried
• ½ lb crusty italian bread torn into ½” pieces
• 3 hearts romaine both ends trimmed, rinsed, and dried
• ¼ cup grated parmesan cheese for salad
• 1 small chunk parmesan cheese shaved for topping

Equipment

• oven
• Sheet pan
• food processor
• Large mixing bowl
• skillet

Method

 

Roasting Garlic and Bacon

1. Preheat the oven to 300°F. Cut the tops off the heads of garlic, revealing the garlic cloves. Place the heads face-up on a piece of foil. Drizzle with olive oil and season with salt. Wrap the foil up, pinching it at the top, so the garlic is enclosed. Roast for 2 hours until soft and golden. Let cool.
2. Raise the oven heat to 425°F. Lay the slices of bacon in one, even layer onto a sheet pan. Roast for 20-22 minutes, or until crispy. Transfer the bacon to a plate lined with paper towels to drain. Cool and roughly chop.

Making the Dressing

1. Combine the lemon juice, dijon mustard, anchovy fillets, and a ¼ cup of grated parmesan cheese in the bowl of a food processor. Squeeze all of the roasted garlic out of the skins into the bowl. Pulse to combine. With the processor running, slowly drizzle in the olive oil. Season with salt and lots of freshly cracked black pepper to taste.

Preparing the Salads

1. Roll the kale leaves tightly lengthwise and cut the kale into ¼” slices. Place them in a large mixing bowl, along with a generous spoonful of the dressing. Toss well and 'massage' the kale for about 30 seconds. Let sit for 10 minutes.
2. Meanwhile, heat a large skillet over medium heat. Coat the bottom with a generous amount of olive oil. Add the torn bread. Let toast for a few minutes until golden and crisp on all sides, stirring often. Season with a pinch of salt and let the croutons cool slightly.
3. Cut the romaine into ¼” slices and add to the kale, along with the remaining dressing. Toss for about 30 seconds to allow the romaine to soften slightly. Toss in the bacon, croutons, and remaining ¼ cup of grated parmesan.
4. Serve the salad on a platter with the parmesan shavings and more freshly cracked black pepper over top.

Nutrition

Serving: 1serving

Notes

Feel free to swap kale for spinach or arugula, or sub in crispy prosciutto instead of bacon. You can even add grilled chicken or chickpeas for extra protein!

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