Spicy Kale Caesar Salad with Roasted Garlic
If you’re looking to elevate your salad game, this Spicy Kale Caesar Salad with Roasted Garlic might just be your new go-to dish. Combining the crunchiness of kale with a creamy, spicy dressing and the rich, nutty flavor of roasted garlic, this salad is not only delicious but also packed with nutrients. It’s perfect as a light meal or as a side to your favorite main dish. Trust me, once you try this recipe, you’ll want to make it over and over again!
Why You’ll Keep Making It
There are a multitude of reasons why this Spicy Kale Caesar Salad with Roasted Garlic will become a staple in your kitchen. Firstly, the combination of spicy and savory flavors creates an irresistible craving for more. The roasted garlic adds depth, while the kale provides a satisfying crunch. Secondly, it’s incredibly versatile—great as a starter, side, or even a main course when paired with grilled chicken or chickpeas. Finally, it’s simple to prepare, and you can easily customize the ingredients to suit your taste.
What Goes Into Spicy Kale Caesar Salad with Roasted Garlic
To bring this delightful salad to life, you’ll need the following ingredients:
- 2 heads kale, thinly sliced
- 1 large bulb garlic, roasted
- ½ cup parmesan cheese, grated (to taste)
- ½ cup whole milk Greek yogurt
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
- 2 tablespoons lemon juice
- 1 tablespoon stone ground mustard
- 2 tablespoons olive oil
- 1 tablespoon anchovy paste
- 1 tablespoon cider vinegar
- Sea salt, to taste
Gear Up: What to Grab
Before you start cooking, make sure you have the following gear on hand:
- Large mixing bowl – for tossing the salad ingredients.
- Whisk – to blend the dressing smoothly.
- Oven-safe dish – for roasting the garlic.
- Sharp knife – for slicing the kale and grating the cheese.
- Measuring cups and spoons – to ensure accuracy in your recipe.
Spicy Kale Caesar Salad with Roasted Garlic Made Stepwise
Step 1: Roast the Garlic
Begin by preheating your oven to 400°F (200°C). Slice the top off the bulb of garlic to expose the cloves, drizzle with a little olive oil, and wrap it in aluminum foil. Roast in the oven for about 30-35 minutes, or until the cloves are soft and golden.
Step 2: Prepare the Kale
While the garlic is roasting, wash and thoroughly dry your kale. Remove the tough stems and thinly slice the leaves into bite-sized pieces. Place the sliced kale in a large mixing bowl.
Step 3: Make the Dressing
Once the garlic is done roasting, let it cool slightly before squeezing the soft cloves into a mixing bowl. Add the Greek yogurt, mayonnaise, sriracha, lemon juice, stone-ground mustard, olive oil, anchovy paste, cider vinegar, and a pinch of sea salt. Whisk until everything is well combined and creamy.
Step 4: Combine the Ingredients
Pour the dressing over the sliced kale and toss well to ensure every leaf is coated. This step is crucial, as the kale will absorb the flavors of the dressing beautifully.
Step 5: Add Parmesan
Sprinkle the grated parmesan cheese over the salad. Toss again gently to combine, allowing the cheese to mix into the greens.
Step 6: Serve and Enjoy
Let the salad sit for about 5-10 minutes to allow the flavors to meld. Serve it up in bowls, garnished with extra parmesan if desired. Enjoy your Spicy Kale Caesar Salad with Roasted Garlic!
Year-Round Variations
This salad is wonderfully adaptable. Here are some variations to keep it exciting throughout the year:
- Add grilled chicken or shrimp for a protein boost.
- Incorporate roasted seasonal vegetables like sweet potatoes or Brussels sprouts.
- Swap kale for spinach or arugula for a different flavor profile.
- Mix in some crispy bacon or chickpeas for added texture.
Chef’s Notes
- Feel free to adjust the level of sriracha according to your spice preference.
- If you’re not a fan of anchovy paste, consider replacing it with a splash of Worcestershire sauce for a similar umami flavor.
- For a nutty twist, consider adding toasted pine nuts or sunflower seeds.
- Fresh herbs like parsley or basil can be added for a burst of freshness.
Storage Pro Tips
The Spicy Kale Caesar Salad with Roasted Garlic is best enjoyed fresh, but if you have leftovers, here’s how to store them:
- Keep the salad in an airtight container in the refrigerator.
- For optimal freshness, store the dressing separately and toss it with the salad just before serving.
- Consume within 2-3 days for the best flavor and texture.
Handy Q&A
Can I make the dressing ahead of time?
Absolutely! The dressing can be made a day in advance and stored in the refrigerator. Just give it a good stir before using.
Is this salad suitable for meal prep?
Yes, you can prepare the kale and dressing ahead of time. Just keep them separate until you’re ready to enjoy your meal to prevent the kale from wilting.
What can I substitute for parmesan cheese?
If you’re looking for a non-dairy option, nutritional yeast can provide a similar cheesy flavor. Alternatively, you can use pecorino or another hard cheese if you prefer.
Can I use other greens besides kale?
Yes! Feel free to swap kale for other greens such as romaine, spinach, or even mixed greens for a different texture and flavor!
Ready, Set, Cook
Now that you have all the details, it’s time to bring this delicious Spicy Kale Caesar Salad with Roasted Garlic to life in your kitchen. With its rich flavors and satisfying crunch, this salad will not only please your palate but also impress those you serve it to. Whether it’s a casual weeknight dinner or a gathering with friends, this recipe offers a delightful twist on a classic favorite. Get ready to whip it up, and enjoy every flavorful bite!
Spicy Kale Caesar Salad with Roasted Garlic
Ingredients
Equipment
Method
- Step 1: Roast the Garlic. Preheat your oven to 400°F (200°C). Slice the top off the bulb of garlic to expose the cloves, drizzle with olive oil, and wrap it in aluminum foil. Roast in the oven for about 30-35 minutes, or until the cloves are soft and golden.
- Step 2: Prepare the Kale. While the garlic is roasting, wash and dry your kale. Remove the tough stems and thinly slice the leaves into bite-sized pieces. Place the sliced kale in a large mixing bowl.
- Step 3: Make the Dressing. Once the garlic is done roasting, let it cool slightly before squeezing the soft cloves into a mixing bowl. Add Greek yogurt, mayonnaise, sriracha, lemon juice, stone-ground mustard, olive oil, anchovy paste, cider vinegar, and a pinch of sea salt. Whisk until well combined and creamy.
- Step 4: Combine the Ingredients. Pour the dressing over the sliced kale and toss well to ensure every leaf is coated.
- Step 5: Add Parmesan. Sprinkle the grated parmesan cheese over the salad and gently toss to combine.
- Step 6: Serve and Enjoy. Let the salad sit for about 5-10 minutes to allow the flavors to meld. Serve in bowls, garnished with extra parmesan if desired.
Notes
- Adjust sriracha according to your spice preference.
- Replace anchovy paste with Worcestershire sauce if desired.
- Add toasted pine nuts or sunflower seeds for a nutty twist.
