Kale is a tough but versatile green! Soften up the kale by grilling it! The crunchy grilled pieces add phenomenal texture to this kale caesar salad. Plus, we've whipped up a delicious anchovy-free caesar dressing.
Grilled Kale Caesar Salad
- Prep Time 10mins
- Cook Time 5mins
- Total Time 15mins
- Serves 2p
Ingredients
-
1 head Starbor Kale (curly kale)
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup cherry tomatoes, halved
- 1 cup crispy chickpeas
- 1 large avocado, sliced (optional)
Crispy Chickpeas
- 1.5 cups cooked chickpeas, drained and rinsed
- 1 1/2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Caesar Dressing ( without anchovies)
- 1 cup mayo
- 1/2 cup shredded parmesan
- 2 tsp Worcestershire sauce
- 1 tbsp white vinegar
- 2 tsp dijon mustard
- 2 cloves garlic, chopped
- 1/4 tsp black pepper
- Juice from half a lemon
- 2 tbsp olive oil
Directions
Chickpeas
- Step One: Pre-heat oven to 425 degrees F. Drain and rinse chickpeas and place them on a paper towel. Pat dry.
- Step Two: Add chickpeas to a bowl, toss with olive oil, salt, and pepper.
- Step Three: Place on a baking sheet in a single layer and bake for 30 minutes, tossing midway through. Let cool.
Salad dressing
- Step One: In a food processor, add all of the ingredients except for the olive oil.
- Step Two: Puree the ingredients. Slowly add half of the olive oil as it purees.
- Step Three: Taste it. Add the second tbsp olive oil if the dressing is still too thick. Add to salad when ready.
Salad
- Step One: Pre-heat your grill on high.
- Step Two: Drizzle kale with one tablespoon of olive oil and massage the leaves. Place the kale on the grill with fluffier leaves (front side) side down. Grill for 1-2 minutes until the leaves are charred. Flip and grill for an additional minute. Remove the kale from the grill.
- Step Three: Once the leaves are not too hot to touch, remove the leaves from stem. Add to a bowl, toss with dressing, and add chickpeas and tomatoes. Add avocado if desired. Serve and enjoy!
