Jamie Crain |

Grilled Kale Caesar Salad

Grilled Kale Caesar Salad

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. 

 - Rise Gardens

Grilled Kale Caesar Salad

  1. Prep Time 10mins
  2. Cook Time 5mins
  3. Serves 2p
  4. Total Time 15mins

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

  1. Step One: Pre-heat oven to 425 degrees F. Drain and rinse chickpeas and place them on a paper towel. Pat dry.
  2. Step Two: Add chickpeas to a bowl, toss with olive oil, salt, and pepper.
  3. Step Three: Place on a baking sheet in a single layer and bake for 30 minutes, tossing midway through. Let cool.


Salad dressing

  1. Step One: In a food processor, add all of the ingredients except for the olive oil.
  2. Step Two: Puree the ingredients. Slowly add half of the olive oil as it purees.
  3. Step Three: Taste it. Add the second tbsp olive oil if the dressing is still too thick. Add to salad when ready.


Salad

  1. Step One: Pre-heat your grill on high.
  2. 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.
  3. 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!

 - Rise Gardens

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