Description
A hearty and flavorful Caesar salad featuring roasted garlic, crispy bacon, and a creamy dressing, perfect as a meal or a side dish.
Ingredients
Scale
- 2 heads garlic
- Olive oil, as needed
- Kosher salt
- ¾ lb raw, sliced bacon
- ¼ cup freshly squeezed lemon juice
- 1 tbsp dijon mustard
- 3 anchovy fillets packed in oil, drained
- ½ cup grated parmesan cheese
- 1 cup olive oil
- Freshly cracked black pepper, to taste
- 1 bunch (6-7 large leaves) lacinato kale, stemmed, rinsed, and dried
- ½ lb crusty Italian bread, torn into ½” pieces
- 3 hearts of romaine, both ends trimmed, rinsed, and dried
- 1 small chunk parmesan cheese, shaved for topping
Instructions
- Preheat the oven to 300°F. Cut the tops off of 2 heads of garlic, exposing the cloves. Place each head face-up on a piece of foil, drizzle with olive oil, and season with kosher salt. Wrap the foil tightly and roast for about 2 hours until soft and golden. Let cool.
- Increase the oven temperature to 425°F. Lay the sliced bacon in a single layer on a sheet pan and roast for 20-22 minutes, or until crispy. Transfer to a paper towel-lined plate to drain and cool, then roughly chop.
- In a food processor, combine ¼ cup of freshly squeezed lemon juice, dijon mustard, drained anchovy fillets, and ¼ cup of grated parmesan cheese. Squeeze all of the roasted garlic out of the skins into the bowl. Pulse to mix, then with the processor running, gradually drizzle in 1 cup of olive oil. Season with kosher salt and freshly cracked black pepper to taste.
- Roll the lacinato kale tightly, lengthwise, and cut it into ¼” slices. Place in a large mixing bowl and add a generous spoonful of the dressing. Toss well, massaging the kale for about 30 seconds. Allow to sit for 10 minutes to soften.
- Heat a large skillet over medium heat, and coat with olive oil. Add torn bread pieces and toast until golden and crispy, stirring often. Allow croutons to cool slightly.
- Cut the romaine into ¼” slices and add to the kale mixture along with the remaining dressing. Toss for about 30 seconds to allow the romaine to soften slightly. Mix in the chopped bacon, croutons, and the remaining ¼ cup of grated parmesan.
- Serve on a platter, topped with shaved parmesan and additional cracked black pepper as desired.
Notes
For a smoother dressing, strain it after blending. Store any leftover dressing separately in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg
Keywords: salad, caesar salad, roasted garlic, kale, healthy eating