Go Back
Roasted Garlic & Kale Caesar Salad Recipe
Ash Tyrrell

Roasted Garlic & Kale Caesar Salad Recipe

I recently made this Roasted Garlic & Kale Caesar Salad Recipe for a cozy dinner at home, and honestly, I didn’t expect it to steal the spotlight. But after the first bite, I was hooked. The deep, mellow flavor of roasted garlic mixed with crisp kale and creamy dressing was simply irresistible. I love how it feels indulgent yet wholesome at the same time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 large head of garlic – Roasting transforms it into a sweet caramelized spread that forms the base of the dressing.
  • 2 tablespoons olive oil plus extra for roasting – Use good-quality olive oil for a smooth, rich taste.
  • 1 bunch curly kale about 6–8 cups chopped – Fresh kale works best; remove tough stems for a tender texture.
  • 1 cup day-old crusty bread torn into bite-sized pieces – Slightly stale bread crisps up beautifully for homemade croutons.
  • ½ cup freshly grated Parmesan cheese – Always grate fresh for better melting and flavor. Pre-shredded won’t give the same result.
  • 1 teaspoon Dijon mustard – Adds tang and depth to the Caesar dressing.
  • 1 tablespoon fresh lemon juice – Brightens the rich garlic and cheese flavors.
  • 1 –2 anchovy fillets optional – Traditional Caesar flavor; mash well for a subtle savory note.
  • 1 egg yolk – Creates a creamy emulsified dressing. Use pasteurized if preferred.
  • Salt and freshly ground black pepper to taste – Season carefully to balance the bold flavors.

Method
 

  1. Preheat your oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for about 30–35 minutes.
  2. When it’s done, the cloves will feel soft and golden. Let them cool slightly, then squeeze the caramelized garlic into a bowl.
  3. While the garlic roasts, toss torn bread pieces with olive oil, salt, and pepper. Spread them on a baking sheet.
  4. Bake for about 10–15 minutes until golden and crisp. Keep an eye on them so they don’t burn.
  5. In a bowl, mash the roasted garlic into a paste. Add anchovies, Dijon mustard, lemon juice, and egg yolk.
  6. Whisk while slowly drizzling in olive oil until the dressing thickens. Stir in grated Parmesan and season to taste.
  7. Wash and dry the kale thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces.
  8. Massage the kale with a small drizzle of olive oil and a pinch of salt for 2–3 minutes. This softens the texture and reduces bitterness.
  9. Pour the dressing over the massaged kale. Toss thoroughly to coat each leaf.
  10. Top with croutons and extra Parmesan cheese. Serve immediately for the best crunch and flavor.

Notes

  • I always massage the kale longer than I think I need to. It truly makes the texture softer and more enjoyable.
  • I let the dressing sit for 10 minutes before tossing. It helps the flavors deepen and blend beautifully.
  • I grate Parmesan fresh right before serving. It tastes richer and melts slightly into the salad.
  • I don’t overdress the salad. I add half first, toss, then add more if needed.
  • I serve it slightly chilled but not cold, so the roasted garlic flavor really shines.