Well, I can’t quite believe it but today is the first anniversary of my very first blog post on Root and Bud! On May 16, 2017 I made a post with a recipe for my copycat version of Sweet Kale Salad and the Root & Bud […]
My parents-in-law have eaten Cesar salad for dinner pretty much every single Friday night since their kids, now in their 30s, were young. My husband and I also enjoy it on a semi-regular basis; it is one of our staple recipes. We always have the ingredients for the dressing stocked in our fridge. The dressing recipe on this kale cesar salad is based on an old Best of Bridge recipe, but over time we’ve made it our own.
Traditionally, as we all know, Cesar salad is made with romaine. When we lived in France we had a lot of difficulty finding romaine and begun to experiment with different greens. Necessity is indeed the mother of invention. We love to use a combination of different colors of leaf lettuce. A combination of red and green lettuce makes for an oh-so-pretty salad.
This time of year the kale in my garden is going berserk and I’m always looking for ways to use large volumes of it. This Cesar salad is a great way to do that.
As I mentioned in my Copycat Sweet Kale Salad recipe, I love Russian red kale for its slightly softer texture, which is great in a salad.
One other key variation to this recipe is the use of pumpkin seeds in place of croutons. If we have some nice leftover baguette, we will make some homemade croutons, however we ALWAYS have pumpkin seeds on hand. They add a nice crunch and have the bonus of being more nutritious than white bread.
Kale Cesar salad has probably been done about a million times on the blogosphere. I’m not about to say mine is revolutionary but I think it’s pretty yummy.
Kale Cesar Salad
- 1 very large bunch of kale , preferably Russian red
- 1/3 cup raw pumpkin seeds
- 1/3 cup extra virgin olive oil
- 1-2 garlic cloves , crushed
- 1/4 tsp dry mustard
- 1 1/2 tsp Worcestershire sauce
- 1/8 - 1/4 tsp sea salt
- Freshly ground pepper
- Juice of 1 lemon
- 1 1/2 tsp mayonnaise
- 1/3 cup freshly grated Parmesan cheese (please do not use the prepared stuff - treat yourself to the real thing)
Combine crushed garlic in olive oil and allow to sit 1-4 hours. The longer it sits, the milder the garlic will be.
Remove stems from kale. Wash and dry well. Tear or cut into small pieces and place into a large serving bowl.
Whisk dry mustard, Worcestershire, salt, and pepper into oil and garlic. Pour over kale and toss well to coat.
Whisk the lemon juice and the mayonnaise together. Add half of the lemon mixture to salad and top with about half the Parmesan cheese. Toss well. Repeat with the other half of the lemon mixture and the rest of the Parmesan cheese.
Add pumpkin seeds and toss well. Serve immediately.
Serves 2 for a generous meal, or 4-6 as a side salad.
We love buying the big bags of Sweet Kale Salad from Costco. They are yummy, easy, and affordable. They’ve almost become a staple at our family gatherings. But though they seem healthy, they could be MUCH healthier. The packaged dressing and the cranberries both contain […]