caesar kale salad

I have always loved caesar salad. I think I even like bad caesar salad. It's just so creamy and sinful but yet there is lettuce... so it's this fake feeling of healthy decision making. I wouldn't say that I'm one to make really healthy eating decisions but I'll never forget getting a peeksy at the nutritional facts one day. Yikes.

Fast forward to last January when I saw this version of a kale caesar salad on Feed Me Phoebe. It looked crazy intriguing and I wanted to be on board ... but was slightly apprehensive about a kale salad. Kale seems trendy ... and I'm the opposite of trendy. Then, I went to Maine and we made this amazing kale salad and I was completely on board.

So that's how I ended up roasted an entire head of garlic solo in my apartment on a sunny Sunday afternoon. Roasted garlic is seriously amazing provided you aren't anticipating getting cozy with anyone for about 12 hours. If you are... Altoids?

Here's how it goes.

(Step 1) Preheat the oven to 400 F  and remove the outer layers from the head of garlic so the individual cloves are exposed. Chop off the top ¼ inch of the head so you can see the raw cloves within their skins.
(Step 2) Place on a large sheet of foil, drizzle with olive oil, and wrap up so the packet is tightly sealed but the garlic isn't smothered. Roast in the oven for 30-40 minutes, until the cloves are soft to the touch.
(Step 3) After the garlic is cool to the touch, remove the cloves from their skins either by giving it a squeeze (like toothpaste) or with a fork. I went with a fork. Add to a food processor. 
(Step 4) Puree the garlic clove along with the lemon juice, mustard, salt, and 1/4-1/3 cup olive oil. I feel like my lemon was excessively juicy which meant that my dressing was already on the more liquid side without a lot of olive oil. Does that make sense? Add more olive oil to reach the consistency you like. 
(Step 5) Tear the kale from its center thick stalk and into bite size pieces.
(Step 6) Toss the panko flakes with the olive oil in a small mixing bowl and spread in an even layer on a parchment-lined baking sheet. Toast in the oven until golden brown and crisp, about 5 minutes. 
(Step 7) Toss the kale together with the garlic heavy vinaigrette and red onion. Add 2 tablespoons parmesan and toss again. 
(Step 8) Top with the breadcrumbs and remaining parmesan.
(Step 9) Eat.

Shopping List (for 4?)
dressing 
head of garlic
juice of one lemon
1/4-1/3 cup of olive oil
2 t dijon mustard

salad
bunch of kale
1/4 cup of panko flakes
1 T olive oil
1/4 cup of parmesan
2 T finely diced red onion

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