Copycat Sweetgreen Kale Caesar Salad Recipes

COPYCAT SWEETGREEN KALE CAESAR SALAD

Steps:

• Preheat oven to 375 degrees F. On a parchment-lined baking sheet, add the chicken. Drizzle with about a tablespoon of olive and sprinkle both sides with salt and pepper. Transfer to the oven to roast for about 40 to 45 minutes. Allow to cool and chop up into cubes. (This makes a bigger batch. I use about half for the two salads. I keep the rest in the fridge and use at a later time.)
• On a baking sheet lined with a silicon baking mat (I tried to do it on a piece of parchment and was super frustrated because it stuck so I definitely recommend a Silpat or something similar to it), add the parmesan in a big pile. Transfer to the oven to cook for about 6 to 7 minutes. (If your parmesan pile is smaller, I would check on it at the 3-minute mark but we're trying to go for a bit thicker crisps.) Remove from the oven and allow to cool on the baking sheet. When cooled, break up into bite-size pieces and set aside.
• To a blender of food processor, add the anchovy paste, garlic clove, egg yolk, lemon juice, Parmesan cheese and a few rounds of freshly ground pepper. Turn the blender on and with it running, add the olive oil in a steady stream, until it's emulsified and thickened. Give it a taste and add salt to taste. (I needed a few pinches of salt and another round of black pepper.) This salad makes enough for about 4 salads. I usually save the dressing for another day.
• To a medium bowl, add the kale and a few tablespoons of the dressing. Toss that salad until the kale is really coated in the dressing. Let it sit for like 5 minutes, while you gather the rest of the ingredients. Add the romaine, cherry tomatoes, parmesan, parmesan crisps, lime juice, reserved cubed chicken and a tablespoon or two of more dressing. Toss once last time and divide amongst two bowls. Top with slices of avocado. Sprinkle the avocado with a bit of salt and the last bit of lime juice from the used up lime. SERVE!

KALE CAESAR SALAD [SWEETGREEN COPYCAT RECIPE]

Steps:

• Shred kale
• Chop romaine
• Slice grape tomatoes in half
• Dice prepped chicken
• Divide greens into 4 bowls (about 1 1/2 cups of greens per bowl)
• Add chicken and tomatoes, dividing evenly (about 3/4 cup of diced chicken and 1/2 cup of tomatoes)
• Add 8 Parmesan Whisps into each bowl
• Divide shaved Parmesan among all the bowls
• Drizzle 2 T of dressing onto each bowl
• Finish with a squeeze of lime over each bowl. I like to also garnish with a lime wedge so I can add more lime later.

KATIE'S BIG KALE CAESAR BY SUNNY

Steps:

• Start the salad: In a large bowl, add the kale and lemon juice. With your hands, massage the kale to make it more tender.
• Make the dressing: In a medium bowl, mix together the mayonnaise, Dijon, Worcestershire, lemon juice, parsley, anchovy paste and salt and pepper to taste.
• Finish the salad: Add the romaine to the kale and toss to distribute. Add the sunflower seeds and a drizzle of dressing and toss to coat. Add the tomatoes, avocado and Parmesan crisps and serve.