I have to tell you, making this Roasted Garlic & Kale Caesar Salad Recipe completely changed my idea of what a Caesar salad could be. I love how the roasted garlic adds a deep, sweet flavor that’s irresistible.
The kale gives the salad a hearty texture, while the crispy bacon and rustic croutons bring that satisfying crunch. Tossed with plenty of parmesan and a zesty dressing, this salad is truly a showstopper.
For a sweet breakfast twist, I sometimes serve it alongside a Fluffy Pancakes Recipe for an indulgent brunch spread. It’s one of those recipes I make when I want a festive, flavorful salad that everyone actually devours.
Ingredients
Here’s what you’ll need to make this salad shine, with some pro tips for best results:
- 2 heads garlic – roasting brings out a sweet, mellow flavor.
- Olive oil, as needed – use extra virgin for the best taste.
- Kosher salt – enhances all the flavors.
- ¾ lb raw, sliced bacon – adds a smoky, crispy punch.
- ¼ cup freshly squeezed lemon juice – brightens the dressing.
- 1 tbsp Dijon mustard – helps emulsify the dressing.
- 3 anchovy fillets packed in oil, drained – gives that classic Caesar bite.
- ½ cup grated parmesan cheese – fresh-grated is key for nutty flavor.
- 1 cup olive oil – smoothens the dressing.
- Freshly cracked black pepper – seasoning for depth and spice.
- 1 bunch (6–7 large leaves) lacinato kale, stemmed, rinsed, and dried – sturdy and flavorful.
- ½ lb crusty Italian bread, torn into ½” pieces – the base for homemade croutons.
- 3 hearts of romaine, trimmed, rinsed, and dried – softens the salad for balance.
- 1 small chunk of parmesan cheese, shaved for topping – for a beautiful garnish.
Note: Serves 6 generously.
Variations
You can tweak this recipe to fit your preferences:
- Use turkey bacon or omit bacon for a vegetarian version.
- Swap parmesan for a dairy-free alternative.
- Add a pinch of smoked paprika to the dressing for extra depth.
- Replace anchovies with capers if you want a pescatarian-friendly flavor.
- Toss in roasted cherry tomatoes or toasted nuts for extra texture. You can also enjoy a Reeses Cheesecake Recipe as a decadent dessert alongside this salad.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 2 hours 30 minutes (includes garlic roasting)
- Total Time: 2 hours 50 minutes
Equipment You Need
- Oven – for roasting garlic and baking bacon.
- Foil – to wrap garlic for even roasting.
- Food processor – to blend the dressing smoothly.
- Large mixing bowl – for tossing kale, romaine, and dressing.
- Skillet – to toast homemade croutons.
- Knife and cutting board – to prep vegetables and bread.
How to Make Roasted Garlic & Kale Caesar Salad Recipe
Roast the Garlic
Preheat your oven to 300°F and trim the tops of the garlic heads. Drizzle with olive oil, sprinkle salt, wrap in foil, and roast for 2 hours. Once soft and golden, let them cool before using in the dressing.
Cook the Bacon
Increase the oven to 425°F and lay bacon slices evenly on a sheet pan. Roast for 20–22 minutes until crisp, then drain on paper towels and roughly chop for the salad.
Prepare the Dressing
In a food processor, combine lemon juice, Dijon mustard, anchovies, and ¼ cup grated parmesan. Squeeze roasted garlic into the bowl, pulse to combine, and drizzle in olive oil while processing. Season with salt and freshly cracked pepper.
Prep the Kale
Roll kale leaves lengthwise and cut into ¼” slices. Place in a large bowl with a spoonful of dressing and massage for 30 seconds. Let sit for 10 minutes to soften and absorb flavors.
Make Croutons
Heat a skillet with olive oil over medium heat. Toast torn bread until golden on all sides, stirring often. Season lightly with salt and allow to cool slightly.
Combine Salad Ingredients
Slice romaine into ¼” pieces and add to the kale. Toss with remaining dressing for 30 seconds. Add bacon, croutons, and remaining grated parmesan, tossing gently to coat everything.
Serve
Transfer the salad to a serving platter, top with shaved parmesan, and finish with freshly cracked black pepper. Your salad is now ready to enjoy!
Additional Tips for Making this Recipe Better
- I always make sure to massage the kale well; it makes a huge difference in tenderness.
- Roasting garlic slowly enhances the sweetness, never rush this step.
- Toast your croutons just before serving to keep them crisp.
- I like to shave extra parmesan on top for both flavor and presentation.
- Don’t skip the anchovies; they elevate the dressing without tasting fishy.
How to Serve Roasted Garlic & Kale Caesar Salad Recipe
This salad looks beautiful on a large platter with a mix of textures visible. I love adding extra parmesan shavings and a few whole roasted garlic cloves on the side. It pairs perfectly with roasted chicken or pasta dishes, and you can garnish with fresh herbs for a festive touch.
Nutritional Information
Here’s a quick look at what you get per serving:
- Calories: ~380 kcal – a filling yet healthy portion.
- Protein: 15 g – thanks to bacon and parmesan.
- Carbohydrates: 20 g – mainly from croutons.
- Fat: 28 g – healthy fats from olive oil and bacon.
Make Ahead and Storage
Storage: Store the salad components separately in airtight containers for up to 3 days in the fridge.
Freezing: I don’t recommend freezing because the lettuce will get soggy.
Reheating: The dressing and bacon can be reheated slightly, but add them to fresh greens to maintain crispness.
Why You’ll Love This Recipe
This salad is a winner for so many reasons:
- Quick and simple once garlic is roasted. I love how hands-off it is.
- Flavor-packed with roasted garlic and parmesan. Every bite is satisfying.
- Versatile enough for holiday dinners or weeknight meals.
- Easy to customize for dietary needs. I often swap ingredients depending on the guests.
- Beautiful presentation makes it a centerpiece on any table.