Kale Caesar Salad

Kale Caesar Salad with roasted garlic dressing

Using kale as a substitute for cos in this classic salad is yet another way to get your fix. Add some soft boiled eggs and avocado for a nourishing and energising meal.


Serves 4

1 bunch of Green Curly Kale or Red Kale
1/4 cup roughly crunched crostini
1 tbsp. olive oil
1/4 cup finely grated Parmesan cheese, plus a little extra for sprinkling over salad
1/2 cup roasted garlic Caesar dressing


Remove the stems from the centre of the kale.
Pile the leaves on top of one another and roll together into a cigar; then cut into thin strips.
In a large mixing bowl, toss the kale strips together with the Caesar dressing (see below).
Add the Parmesan cheese and toss again, top with crostini and a bit more cheese.

Roasted Garlic Dressing

Roasting the garlic gives the dressing a sweet nutty flavour which works really well with the robust flavour of kale.


1 bulb of garlic
1/3 cup of Olive oil
Juice of 1 lemon (about 1/4 cup)
1 tbsp. capers
2 anchovy filets
2 tsp. Dijon mustard
1/2 tsp. salt


Keeping the bulb whole, remove the outer layers of skin from the bulb so that the individual cloves are exposed. 'Top' the bulb so you can see the raw cloves within their skins.

Place the bulb on a small sheet of foil, drizzle with olive oil, and wrap into a packet. Roast in the oven for 30 minutes until the cloves are soft to the touch. Remove from the foil packet and cool.
When the garlic is cool enough, squeeze the cloves out of their skins and add to a food processor. Puree the garlic along with the rest of the ingredients and 1/3 cup olive oil. Taste and add more oil as necessary to reach the consistency you like. (This should be a thick dressing, with a punch of acidity.)

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