Go Back
Roasted Garlic & Kale Caesar Salad Recipe
Ben Carraoli

Roasted Garlic & Kale Caesar Salad Recipe

I have to tell you, making this Roasted Garlic & Kale Caesar Salad 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.
Print Recipe Pin Recipe
Total Time 2 hours 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Notes

  • 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.