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Roasted Garlic & Kale Caesar Salad

A unique twist on the classic Caesar salad, this Roasted Garlic & Kale Caesar Salad features creamy roasted garlic dressing, robust kale, crunchy croutons, and Parmesan cheese, creating a delightful medley of flavors and textures.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the dressing
  • 1 head garlic Use fresh, plump garlic for the best flavor.
  • 1 tablespoon olive oil Choose high-quality extra virgin olive oil for depth.
  • 1/3 cup mayonnaise Opt for full-fat or a plant-based version for vegan.
  • 2 tablespoons lemon juice Freshly squeezed is best for an aromatic punch.
  • 1 teaspoon Dijon mustard Adds a tangy kick; use whole grain for texture.
  • 1 teaspoon Worcestershire sauce Vegan versions are available if needed.
  • 1/4 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Freshly cracked for the best flavor.
For the salad
  • 1 bunch kale Look for vibrant, dark green leaves.
  • 1/4 cup grated Parmesan cheese Substitute with nutritional yeast for dairy-free.
  • 1 cup croutons Homemade croutons are recommended.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for about 30 minutes.
  3. Let the roasted garlic cool, then squeeze the cloves into a bowl.
  4. Remove the tough stems from the kale and chop into bite-sized pieces.
Making the Dressing
  1. In a large bowl, whisk together the roasted garlic paste, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth.
Assembling the Salad
  1. Add the chopped kale to the bowl and toss until evenly coated with the dressing.
  2. Gently stir in grated Parmesan cheese and croutons.
Serving
  1. Serve immediately or allow to chill briefly to meld flavors.

Notes

Best consumed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. You can prepare roasted garlic and dressing a couple of days in advance, mixing everything just before serving.