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Kale Caesar Salad

Kale Caesar Salad

This delicious Kale Caesar Salad is a tasty vegetarian twist on the classic recipe!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Servings: 4 main dish servings, or 6-8 side side servings
Author: Ginnie

Ingredients

For Croutons:

  • 4 slices firm white bread
  • 3 tablespoons melted butter
  • 1 large clove garlic, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

For Salad:

  • 6 large eggs
  • 2 bunches kale
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • 1 pint grape tomatoes, halved
  • 1 (15-ounce) can white beans, drained and rinsed
  • ½ cup shredded Parmesan cheese

For Dressing:

  • 1 large clove garlic, minced
  • ½ lemon, juiced
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon soy sauce
  • 1 tablespoon mayonnaise
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup extra virgin olive oil

Instructions

Prepare croutons:

  • Preheat oven to 375 degrees.
  • Remove crusts from bread, then cut into 1-inch cubes and place on a baking sheet.
  • Bake croutons for 7 to 10 minutes or until lightly browned.
  • Mix together melted butter, minced garlic, salt, and pepper.
  • Pour butter mixture over croutons and toss well.
  • Return croutons to baking sheet, then bake for another 7 to 10 minutes or until browned and crunchy.
  • Remove from oven and set aside.

Prepare eggs and kale for salad:

  • Bring a medium pot of water to a boil. Carefully lower eggs into boiling water with a slotted spoon.
  • Return water to a boil, then reduce to a simmer. Simmer eggs for 14 minutes.
  • Drain eggs, then rinse under cold water (or place in an ice bath) until cool.
  • Remove shells from eggs, then cut in half. Set aside.
  • While eggs are cooking, remove kale from stems, then slice leaves about ½-inch thick.
  • Place kale in a large bowl, then drizzle with olive oil and sprinkle with ½ teaspoon salt.
  • Use your hands to massage the oil and salt into the kale for about 2 minutes. Set aside.

Prepare dressing:

  • Mix together garlic, lemon juice, Dijon, soy sauce, mayonnaise, salt, and pepper.
  • Whisk oil into dressing until smooth. Set aside.

Assemble salad:

  • Pour dressing over kale; toss well to coat.
  • Add tomatoes, beans, and ¾ of the Parmesan to the kale. Mix well.
  • Transfer salad to bowls. Top with remaining Parmesan, croutons, and hard boiled eggs.
  • Serve immediately. Enjoy!
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!